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A sumptuous treat that uses sweet and sour and fruit for a delectable dinner that elevates chopped meat and simple cabbage to gourmet status
Stuffed Cabbage a la Kiev
1. 2 large heads cabbage placed in freezer

2. Meat mixture
2 1/2 pounds ground beef sirloin
2 cups instant Brown rice
1 onion pulverized in food processor
2 large eggs
a bit of water to mix
2 cup bread crumbs
1 teaspoon salt

3. Sauce
1 small can tomato sauce plus a bit of water
6 cans (14.5 ounces each) del Monte original flavor diced tomatoes
1 can whole cranberry sauce
1 lemon cut in quarters or to taste
1 teaspoon salt
2/3 cup brown sugar or to taste
1 cup white raisins
Some shredded cabbage leaves
Remove cabbage from freezer and run under warm and hot water and leaves will fall off and be tender.
Preheat oven to 375 degrees Combine ground beef with the rice, grated onion, eggs, 1 teaspoon salt, bread crumbs

Place a good sized mound of meat mixture in cupped part of each softened cabbage leaf.
Fold over sides of cabbage leaf; roll up. Lay it seam side down in pan

In bottom of very large baking dish (I use a disposable foil pans) place enough canned tomatoes to cover bottom of pan
Arrange layers of cabbage rolls seam side down and some left over cabbage in foil pans
Pour diced canned tomatoes, cranberry sauce crushing it and spreading evenly, white raisins and 1 teaspoon salt on top
Sprinkle liberally with brown sugar and then fresh lemon, one quarter at a time distributing evenly
Taste and adjust the sweet and sour to your taste
Cover top of cabbage rolls with cabbage leave or shredded cabbage to prevent burning when the cover of pan is removed for last 2 of baking
Bake, at 375 N covered for 2-2 2 hours. Uncover and bake for 20 to 30 minute longer
Serve on a bed of rice or couscous

Servings: 12

Nutritional information per serving

No nutrition information available

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