3 Reviews of Stuffed Cabbage with Cranberry Sauce

From: Chef floWer

On Mar 26, 2007

Very yummy, sweet and saucy dish. I made a few substitutes, I used ground chicken instead of beef (I don't eat red meat), I soaked 1/4 cup of craisins (Dried Cranberries) in water, then drained the water (fresh cranberries are not available to me) and used an egg substitute. I didn't add the brown sugar as I thought the dish would be sweet enough for our palette. I ran out of cabbage so I stuff the remaining filling in a green capsicum and used the cranberry mixture/sauce on top it. The sauce itself would be perfect over a turkey roast or any other sort of roast. Thank you Mirj for our new food experience

From: Manami

On Apr 8, 2007

Hi Mirj, thank you so much for the memories! My mother used to fix this when we would have special friends over that loved this cabbacge. She always made it a day ahead (if not a little longer). We never had fresh cranberries so we would only use raisins. Just made it again this week and it was awesome, if I must say so myself! Thanks for sharing, Diane :=)

From: Suzy_Q

On Sep 12, 2008

I can't wait to make a vegetarian version of this for Thanksgiving!