Stuffed Cabbage (Ukrainian Prockus)

Recipe by Alan Leonetti
READY IN: 3hrs




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