Preparation:
- Mix
the cranberry sauce, tomato sauce, 1 cup water,
lemon juice and sugar in a sauce pan.
- Bring
to a boil, then add the raisins and the fresh
cranberry.
- Dice
the apple and add to the sauce pan.
- 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, for about ten
minutes or untill wilted.
- Drain
and cool.
- In
a large bowl mix the meat, rice, salt and freshly
ground pepper, egg, onion, 1\2 cup of water, and
ketchup, blending with your fingers until well
mixed.
- Remove
the outside ribs or leaves of the cabbage, line a
large casserole dish with the leaves.
- Pull
off the inside leaves and place them on a cutting
board outside down.
- Fill
them with the stuffing mixture, fold up like an
envelope.
- Place
these in the casserole dish and cover with the
sauce.
- Bake
covered for 2 hours at 250 degrees.
- Then
remove the cover and bake at 300 degrees for
thirty minutes
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