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1
Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
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2
Reduce to a simmer and add white raisins.
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3
Simmer 5 minutes.
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4
Core the heads of cabbage and place into a large pot.
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5
Cover with boiling water.
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6
Cover the pot and cook 10 to 15 minutes.
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7
Remove from hot water.
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8
Then cover the cabbage with cold water and separate the leaves.
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9
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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10
When the rest of the cabbage is done, place that into the cold water and separate those leaves.
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11
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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12
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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13
Cover with the tomato sauce mixture.
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14
Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
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15
Remove the cover and continue to bake at 375 degrees for an additional hour.
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16
You can either serve immediately or freeze until needed.
