“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”
1 (16ounce) cans jellied cranberry sauce
1 (16ounce) cans tomato sauce
1 1/2 cupswater
lemon, juice of
1/4 cupbrown sugar
1/2 cupfresh cranberries
1mediumhead of cabbage
1/2 cupuncooked rice
fresh ground pepper
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.
“I can’t wait to make a vegetarian version of this for Thanksgiving!”
“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 :=)”
“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”