Stuffed Cabbage with Cranberry Sauce

Stuffed Cabbage with Cranberry Sauce

  • Prep Time: 30 hrs
  • Total Time: 32 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “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”

    Ingredients

  • 1 (16ounce) cans jellied cranberry sauce
  • 1 (16ounce) cans tomato sauce
  • 1 1/2 cupswater
  • lemon, juice of
  • 1/4 cupbrown sugar
  • 1/2 cupraisins
  • 1/2 cupfresh cranberries
  • 1apple
  • 1mediumhead of cabbage
  • 2lbsground beef
  • 1/2 cupuncooked rice
  • salt
  • fresh ground pepper
  • 1largeegg
  • 1mediumonion, grated
  • 4tablespoonsketchup
  • Directions

  • 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.
  • Reviews

  • “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”

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