Stuffed Cabbage with Cranberry and Tomato Sauce
Dinner
Ingredients
1 1/2 pounds lean ground beef
1/3 cup uncooked converted rice
1 large egg
3/4 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon pepper
12 cabbage leaves (see note)
1 can (16 ounce) whole-berry cranberry sauce
1 can (14.5 ounce) diced tomatoes with onion and garlic
1/2 cup raisins, preferably golden
1/3 cup packed light brown sugar
1/4 cup fresh lemon juice
Instructions
Have ready a 5-qt or larger slow-cooker. Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4 cup of beef mixture on bottom center of each cabbage leaf; turn in sides and roll up. Stack in cooker, seam sides down. Top with remaining ingredients. Cover and cook on low for 7 hours until cabbage is soft and meat mixture is cooked through.
Notes
Freeze a head of cabbage for at least 24 hours. As the head thaws, the leaves should be soft and peel off easily.