Stuffed Cabbage With Cranberry Sauce

This is from one of my favorite cookbook authors, joan nathan. It's a great combination of jewish and american cuising, perfect for thanksgiving or sukkot

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.

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 r.

Ingredients

jellied cranberry sauce, tomato sauce, water, lemon, juice of, brown sugar, raisins, fresh cranberries, apple, head of cabbage, ground beef, rice, salt, fresh ground pepper, egg, onion, ketchup