New Fashioned Cabbage Rolls In Cranberry Sauce Recipes

NEW-FASHIONED CABBAGE ROLLS IN CRANBERRY SAUCE

Steps:

• For the sauce:.
• Remove 16 to 18 large cabbage leaves.
• Trim away the touch ribs; set aside.
• In a large pot combine cranberry sauce, tomato sauce, water, sugar cinnamon and lemon juice. (For Passover use white sugar only, for the rest of the year yo can either use white or brown sugar).
• Bring to a boil, stirring to break up the cranberry sauce. Cut up leftover cabbage and add to sauce. While sauce is simmering, prepare the cabbage rolls.
• For the Cabbage Rolls:.
• Combine ground poultry, with remaining ingredients, and mix lightly. (use matzo meal instead of the oatmeal and breadcrumbs, and use matzo farfel instead of the rice).
• Place a large spoonful of the filling on each cabbage leaf.
• Roll up, folding in ends.
• Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
• Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.

CABBAGE ROLLS

Steps:

• Preheat oven to 400°F.
• Bring large pot of water to the boiling point and add salt.
• Core cabbage and place in boiling water. As the outer leaves become tender, peel them off and set aside to cool.
• In a large bowl, mix together well the cream, bread crumbs, ½ cup water, 1 teaspoon salt, allspice, and ground beef.
• Add the cooked barley or rice.
• Place 1 to 2 tablespoons of the filling on each cabbage leaf. Wrap the leaf around the filling and tuck in the ends. Place the rolls seam side down in a buttered heavy casserole, and drizzle the corn syrup over them (use a brush to distribute the syrup evenly).
• Cover and bake for 20 minutes, then remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls. Leave the casserole uncovered, lower the oven temperature to 350°F, and continue baking for 1 hour.
• Serve hot.