Stuffed Cabbage
Ronnie's Notes
You can use stuffed cabbage as an entrée or first course. These freeze well: stuff them into separate baking dishes and pop them into the oven when you need them.
Prep time: less than 1-1/4 hours
Region: Melting Pot
Instructions
Remove the hard core of the cabbages and discard the thick, outer leaves, if any.
Bring a large pot, half-filled with water to a boil.
Immerse the cabbages, one at a time and cook them, covered, for or until you can remove the leaves easily from the head.
Drain the cabbages under cold water and carefully remove the leaves and set them aside.
Save the tiny, innermost leaves for other purposes.
Combine the cranberry sauce, tomato puree, water, lemon juice and brown sugar in a saucepan.
Bring to a simmer over moderate heat, stirring with a whisk occasionally to blend ingredients thoroughly.
When the sauce is smooth, let it cook , then add the raisins and cook another .
Set the sauce aside.
Break the white bread into pieces into a bowl and cover the slices with water.
Let the bread soak for , then squeeze out the excess water.
Return the bread to the bowl and add the beef, veal, eggs, onion, ketchup and water.
Blend ingredients to make a uniform mixture.
Place some of the filling on each of the leaves and wrap the filling to completely enclose the meat.
Place the stuffed leaves, seam side down in baking dishes.
Preheat the oven to 350 degrees.
Using half the sauce, cover the stuffed cabbage with sauce.
Cover the baking dishes with aluminum foil and bake the stuffed cabbage one hour.
Remove the cover and bake another .
Add remaining sauce and cook another .