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Cook rice partially. (It does not have to be edible.) DO NOT OVERCOOK. Cut head of cabbage into quarters and place in water. Bring to boil. When the leaves seem to separate from each other remove from the water. Run under cold water briefly to cool. DO NOT OVERCOOK. While the cabbage is boiling prepare the meat. Mix together all the meat ingredients. Raisins may be added now or when rolling the cabbage. In separate bowl, mix together all the sauce ingredients. Try to break up large chunks of the cranberry sauce. Take a leaf of cabbage and place some of the meat at the end. Spoon some of the sauce over the meat and add a few raisins. Roll the cabbage so that the meat is tucked inside. Place in a pan. Repeat until all the meat is used. Take the remainder of the sauce and spoon over each stuffed cabbage. With the remainder, just pour over the cabbages. Place in oven at 350-400 for 1 hour. Check inside of cabbage to be sure that it has finished cooking!
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