I found this recipe in a magazine a month ago, and tried it tonight...everyone loved it.
1 & 1/4 pound ground beef
1/2 cup plain bread crumbs
1 egg
1 tsp salt
1/4 tsp pepper
1 medium head of cabbage-shredded (about 12 cups)
1 can (16 ounce) jellied cranberry sauce
1 tsp lemon juice
1 can (29 ounce) tomato sauce
Directions:
1. In medium bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Form into 1 inch meatballs (about 1 tbl each).
2. Place half of the cabbage in bottom of large soup pot, along with 1/4 cup water.
3. Place meatballs on top of cabbage., then spread the cranberry sauce over top of meatballs, then the lemon juice. Then add remaining cabbage and pour tomato sauce over cabbage...do not stir.
4. Bring to boil, then reduce heat to low and simmer, uncovered for 20 minutes. Stir gently, then simmer another 40 minutes...stirring halfway.
***8 servings
***can add 2 tbl brown sugar at 20 minute stirring
***if after 40 minutes, the cabbage isn't tender enough for you, put lid on and simmer until desired doneness is reached.
***can serve over rice
