Stuffed Cabbage with Cranberry Sauce Recipe #13232
This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot
by Mirj
1½ days | 1 day prep
SERVES 8
- 1 (16 ounce) can jellied cranberry sauce
- 1 (16 ounce) can tomato sauce
- 1 1/2 cups water
- lemon, juice of
- 1/4 cup brown sugar
- 1/2 cup raisins
- 1/2 cup fresh cranberries
- 1 apple
- 1 medium head of cabbage
- 2 lbs ground beef
- 1/2 cup uncooked rice
- salt
- fresh ground pepper
- 1 large egg
- 1 medium onion, grated
- 4 tablespoons ketchup
- Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
- Bring to a boil; then add the raisins and the fresh cranberries.
- Peel, core, and dice the apple and add.
- Simmer for another 5 minutes.
- Core the cabbage and place in a large pot with water to cover.
- Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
- Cover with cold water and drain.
- (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
- Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
- Pull off the inside leaves and place them one by one on a board, outside down.
- Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
- Fold up like an envelope, top first, then bottom and then the 2 sides.
- Place seam side down in the lined casserole.
- Repeat with the rest of the cabbage and the filling.
- Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
- Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
- Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
- Make this dish ahead.
- It tastes much better the next day.
- Also, this is a good recipe to double.
- Freeze one portion for unexpected guests.
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5 stars