Prep 15 mins
Cook 2 hrs
This is a delicious recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. I have this recipe already posted on recipezaar, but I am making a few slight changes here to make this lower in carbs than the original.
- 2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
- 2 (16 ounce) cans tomato sauce
- 2 cups tap water
- 1⁄4 cup warm water
- 1⁄2 cup Splenda granular
- 1 cup white raisins
- 1 large green cabbage or 2 medium cabbage
- 2 lbs ground beef
- 1 egg
- 3 saltine crackers
- 1 medium onion (grated)
- 1 tablespoon ketchup
- salt and pepper
- Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the head or heads of cabbage and place into large pot.
- Cover with water and bring to boil.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
- 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.
- 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.
- Cover with the sauce mixture.
- Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
- You can either serve immediately or freeze until needed.
- NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.