Stuffed Cabbage with Cranberry Sauce Recipe
Description:
Indulge in the delightful fusion of Jewish and American cuisine with this exquisite Stuffed Cabbage with Cranberry Sauce recipe, inspired by the culinary expertise of the renowned cookbook author, Joan Nathan. Whether you’re celebrating Thanksgiving or Sukkot, this dish promises to elevate your dining experience with its harmonious blend of flavors. 🥬🍇🍎
- Cook Time: 2 hours 15 minutes
- Prep Time: 30 minutes
- Total Time: 32 hours 15 minutes
- Servings: 8
- Calories: 505.6 per serving
- Rating: ⭐⭐⭐⭐⭐ (5/5)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | Jellied cranberry sauce |
| 1 can | Tomato sauce |
| 1 1/2 cups | Water |
| – | Brown sugar |
| 1/4 cup | Raisins |
| 1/2 cup | Fresh cranberries |
| 1/2 | Apple, diced |
| 1 | Head of cabbage |
| 1 lb | Ground beef |
| 2 cups | Cooked rice |
| 1/2 tsp | Salt |
| – | Freshly ground pepper |
| 1 | Egg |
| 1 | Onion, chopped |
| 1/2 cup | Ketchup |
Instructions:
-
Prepare the Cranberry Sauce:
- In a saucepan, combine the cranberry sauce, tomato sauce, 1 cup of water, lemon juice, and sugar.
- Bring the mixture to a boil, then add the raisins and fresh cranberries.
- Dice the apple and add it to the sauce.
- Simmer for an additional 5 minutes.
-
Prepare the Cabbage:
- Core the cabbage and place it in a large pot with enough water to cover it.
- Bring the water to a boil, then simmer the cabbage, covered, for about 10 minutes or until it’s wilted.
- Once wilted, cover the cabbage with cold water, then drain it. Alternatively, freeze the cored cabbage for several days, then defrost it 24 hours before use.
-
Prepare the Filling:
- In a large bowl, combine the ground beef, cooked rice, salt, freshly ground pepper, egg, chopped onion, 1/2 cup of water, and ketchup. Mix well using your fingers until thoroughly combined.
-
Assemble the Stuffed Cabbage:
- Trim the ribs off the cabbage and remove the outer leaves.
- Line a large flameproof casserole with the outer cabbage leaves.
- Place the remaining cabbage leaves on a board, outer side down.
- Fill each cabbage leaf with a heaping tablespoon or two of the filling, depending on its size.
- Fold the cabbage leaves like envelopes, starting with the top, then the bottom, and finally the sides.
- Arrange the stuffed cabbage rolls seam side down in the lined casserole.
-
Cooking:
- Pour the prepared cranberry sauce over the stuffed cabbage rolls.
- Simmer the cabbage rolls, covered, for 2 hours.
- After simmering, transfer the casserole to a preheated 300°F (150°C) oven and bake, uncovered, for an additional 30 minutes.
-
Optional Sauce Variation:
- Alternatively, you can prepare a different sauce by combining 3/4 cup of ketchup, 1 1/2 to 2 cups of tomato juice, 3/4 cup of brown sugar, the juice of 1 large lemon, and sour salt to taste.
-
Serve and Enjoy:
- This dish is best enjoyed when made ahead, as it develops even richer flavors the next day.
- Feel free to double the recipe and freeze one portion for future enjoyment or unexpected guests.
Indulge in the comforting flavors of this Stuffed Cabbage with Cranberry Sauce, a perfect blend of tradition and innovation that’s sure to become a beloved favorite at your table. 🍽️✨