Stuffed Cabbage With Cranberry Sauce Recipes

STUFFED CABBAGE WITH CRANBERRY SAUCE

Steps:

• 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.

STUFFED CABBAGE WITH TOMATO SAUCE

Steps:

• Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
• In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
• Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
• Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
• Preheat the oven to 375 degrees F.
• Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
• Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

FLOOSH'S STUFFED CABBAGE

Steps:

• Place cored cabbage head in an extra-large pot and cover with water. Bring the water to a boil on the stove. Once boiling, cover and cook for 5 to 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head. Remove the pot from heat. Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the sauce and filling.
• To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside.
• To make the sauce: Combine cranberry sauce, jam or preserves, marinara sauce, and salt in a large glass measuring cup, and stir with a whisk or fork until smooth. Set aside.
• Once the cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)
• Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tablespoons of filling into the center of it. Spread filling out slightly and roll the cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.
• Place it seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.
• Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through.
• Gently remove the cabbage rolls and serve topped with the sauce. Garnish with scallions, if you like!

STUFFED CABBAGE (UKRAINIAN PROCKUS)

Steps:

• Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
• Reduce to a simmer and add white raisins.
• Simmer 5 minutes.
• Core the heads of cabbage and place into a large pot.
• Cover with boiling water.
• Cover the pot and cook 10 to 15 minutes.
• Remove from hot water.
• Then cover the cabbage with cold water and separate the leaves.
• You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
• When the rest of the cabbage is done, place that into the cold water and separate those leaves.
• In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
• After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
• Cover with the tomato sauce mixture.
• Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
• Remove the cover and continue to bake at 375 degrees for an additional hour.
• You can either serve immediately or freeze until needed.