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

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