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1
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
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2
Bring to a boil; then add the raisins and the fresh cranberries.
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3
Peel, core, and dice the apple and add.
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4
Simmer for another 5 minutes.
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5
Core the cabbage and place in a large pot with water to cover.
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6
Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
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7
Cover with cold water and drain.
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8
(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.
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9
Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
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10
Pull off the inside leaves and place them one by one on a board, outside down.
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11
Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
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12
Fold up like an envelope, top first, then bottom and then the 2 sides.
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13
Place seam side down in the lined casserole.
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14
Repeat with the rest of the cabbage and the filling.
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15
Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
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16
Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
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17
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.
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18
Make this dish ahead.
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19
It tastes much better the next day.
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20
Also, this is a good recipe to double.
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21
Freeze one portion for unexpected guests.
