| Stuffed Cabbage with Cranberries
1 head cabbage
2 eggs, lightly beaten
1 carrot, shredded
1/4 cup of raw rice
1 1/2 pound of ground beef
1 large onion, finely chopped
1 rib celery, finely chopped
1/8 teaspoon of garlic powder
1/8 teaspoon of pepper
1 teaspoon of salt
One 15 ounce can of tomatoes
1 cup of whole fresh cranberries
1 can whole berry cranberry sauce
1 tablespoon of cooking oil
1 onion, diced
1 teaspoon of beef soup mix or beef bouillon cube
Dash ginger, optional
1/2 cup of dried black currants, optional |
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Soften the cabbage in boiling water. Mix beef, rice, carrots, eggs, chopped onion, celery, garlic powder, salt and pepper in a bowl. Sauté diced onion in oil until golden. Add tomatoes, cranberries, cranberry sauce and soup mix (and ginger if desired). Simmer for 5 minutes. Taste. Adjust seasoning if necessary. Separate cabbage leaves. On each large leaf, place a portion of meat. Roll and fold cabbage to enclose filling. Gently place stuffed cabbage rolls in sauce. Simmer 1 1/2 hours covered. Serves 6-8.
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