Stuffed Cabbage With Cranberry Sauce Recipes

SWEET & SOUR STUFFED CABBAGE

Steps:

• Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

PORK CHOPS WITH CRANBERRY RED CABBAGE

Steps:

• In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes., Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender.

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.

POLISH STUFFED CABBAGE

Steps:

• Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
• In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
• Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

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.

NEW-FASHIONED CABBAGE ROLLS IN CRANBERRY SAUCE

Steps:

• For the sauce:.
• Remove 16 to 18 large cabbage leaves.
• Trim away the touch ribs; set aside.
• In a large pot combine cranberry sauce, tomato sauce, water, sugar cinnamon and lemon juice. (For Passover use white sugar only, for the rest of the year yo can either use white or brown sugar).
• Bring to a boil, stirring to break up the cranberry sauce. Cut up leftover cabbage and add to sauce. While sauce is simmering, prepare the cabbage rolls.
• For the Cabbage Rolls:.
• Combine ground poultry, with remaining ingredients, and mix lightly. (use matzo meal instead of the oatmeal and breadcrumbs, and use matzo farfel instead of the rice).
• Place a large spoonful of the filling on each cabbage leaf.
• Roll up, folding in ends.
• Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
• Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.