Ukrainian Prockus (Stuffed Cabbage - Low Carb)

1. 1

   Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.

2. 2

   Reduce to a simmer and add white raisins.

3. 3

   Simmer 5 minutes.

4. 4

   Core the head or heads of cabbage and place into large pot.

5. 5

   Cover with water and bring to boil.

6. 6

   Cover the pot and cook 10 to 15 minutes.

7. 7

   Remove from hot water.

8. 8

   Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.

9. 9

   In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.

10. 10

    After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.

11. 11

    Cover with the sauce mixture.

12. 12

    Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.

13. 13

    You can either serve immediately or freeze until needed.

14. 14

    NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.