Stuffed Cabbage Ukrainian Prockus

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This is a dish from the ukraine that was brought to the united states during the late 1800's or early 1900's by my maternal grandmother, anna buhal'tsev (bell) mersky, who came from smela gubernyia, which is near cherkassy and kiev in the ukraine. It is absolutely delicious!!!!

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Steps

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Combine the cranberry sauce , tomato sauce , 2 cups tap water and brown sugar and bring to boil.

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Reduce to a simmer and add white raisins.

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Simmer 5 minutes.

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Core the heads of cabbage and place into a large pot.

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Cover with boiling water.

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Cover the pot and cook 10 to 15 minutes.

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Remove from hot water.

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Then cover the cabbage with cold water and separate the leaves.

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You may have to replace the inner half of the cabbage into the hot water , in order to soften the rest of the leaves.

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When the rest of the cabbage is done , place that into the cold water and separate those leaves.

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In a mixing bowl place the raw ground meat , raw rice , 1 egg , 3 saltine crackers that are soaked and squeezed dry , graded onion , 1 / 4 cup warm water , 1 tablespoon ketchup , salt and pepper to taste.

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After mixing the meat mixture well , fill the cabbage leaves with the meat mixture , rolling them closed , and place the large golf ball sized balls into a deep roasting pan.

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Cover with the tomato sauc.

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Ingredients

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jellied cranberry sauce, tomato sauce, tap water, warm water, brown sugar, white raisins, green cabbage, ground beef, raw rice, egg, saltine crackers, onion, ketchup, salt and pepper