Ukrainian Prockus (Stuffed Cabbage - Low Carb)

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READY IN: 2hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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