Miriam Steinberg’s Stuffed Cabbage With Cranberry Sauce

INGREDIENTS

INSTRUCTIONS

These are 5 recipes that I formatted from
http://www.pbs.org/mpt/jewishcooking/. Joan Nathan did a 5 part  series
on Jewish Cooking in America. Included with the recipes were  actual
photos of the preparation.  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 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 to 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. Yield: at least 15
stuffed cabbages or 6 to 8    servings (M)  Converted by MC_Buster.
Recipe by: Joan Nathan/ Miriam Steinberg  Posted to JEWISH-FOOD digest
by Bob & Carole Walberg  <walberg@escape.ca> on Nov 06, 1998, converted
by MM_Buster v2.0l.

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