Recipe

Stuffed Cabbage With Cranberry And Tomato Sauce Recipe

	Pleclare / All my dishes 6 months ago A twist on traditional stuffed cabbage with cranberry sauce in it. Quite tasty Prep:35m Cook:450m Servings:6	Pleclare
	beefriceeggsavoy cabbagecranberry saucecanned diced tomatoesgolden raisinsbrown sugar

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Ingredients

11/2lbs. lean ground beef

1/3 c. uncooked parboiled(converted ) rice

1 lg. egg

3/4tsp. allspice

(ground)

1tsp salt

1/2tsp pepper

12 savoy cabbage leaves(see Note)

1 can(16oz.)whole-berry cranberry sauce

1 can(14.5 oz.) diced tomatoes with onion and garlic

1/2c raisins(preferably golden)

1/3c packed light brown sugar

1/4c fresh lemon juice

Directions

5qt. or larger slow cooker

Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4c of mixture on bottom center of each cabbage leaf;turn in sides and roll up.

Stack in cooker,seam side down. Top with remaining ingredients. Cover and cook on low 7 hours or until cabbage is soft and meat mixture cookecd through.

Note: The crinkled leaves of savoy cabbage are quite soft and pliable,so precooking is unnecessary. Cut the hard rib from each leaf.If savoy cabbage is unavailable,freeze a head of regular cabbage at least 24 hours. As the head thaws,the leaves should become soft and peel off easily.

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