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1
Preheat the oven to 350u00b0F. Lightly grease a 9 x 13 pan.
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2
In a large bowl, soak the crumbled matzo in the hot water. Set aside.
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3
In a medium pan, saute the onions in the oil until the onions are golden. Add the allspice and raisins and saute a few minutes, until fragrant. Remove the onion and raisin mixture from the heat and add it to the bowl of soaking matzo. Add a 1/2 cup of the tomato sauce and stir until well combined. Allow the mixture to cool.
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4
In a medium bowl, combine the remaining tomato sauce with the cranberry sauce, diced tomatoes. and 1/2 teaspoon of salt. Set aside.
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5
In the meantime, wash the cabbage well and working carefully, pull off 12 of the outermost leaves of cabbage, keeping the tearing to a minimum.
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6
Bring a large pot of water to boil and immerse the cabbage leaves, boiling for 3 minutes. After 3 minutes, remove the cabbage leaves and drain them well. Set aside to cool.
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7
Returning to the cooled matzo mixture, add the ground beef, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix until well combined.
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8
Place approximately 1/4 cup of the beef filling at the base end of each cabbage leaf and roll the leaves around the filling, tucking the sides in to create a sealed package.
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9
Arrange a thin layer of the tomato and cranberry sauce mixture in the bottom of the 9 x 13 pan. Place the stuffed and rolled cabbage leaves on top of the sauce and cover the rolls with the remaining sauce. Cover the pan tightly with foil and bake 1 1/2 hours. Serve.
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10
(Adapted from America's Best Lost Recipes.)
