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Unstuffed Cabbage VI (M, TNT)
Source: "Our Food," by Anita Hirsch
Serves: 12 to 16

2 pounds cabbage, shredded
3 pounds ground meat (I prefer turkey, but see Notes)
2 eggs
1 cup bread crumbs
1 medium onion, shredded
1/2 green pepper, seeded and finely chopped
1 tsp. prepared mustard
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 10-ounce bottle chili sauce
2/3 cup water
1 16-ounce can whole cranberry sauce
1 8-ounce can tomato sauce

Preheat oven to 350°F.

Spread shredded cabbage in large roasting pan.

Combine next ingredients to chili sauce, and shape mixture into small balls (approximately 36). Place balls over the cabbage.

Pour chili sauce evenly over balls and cabbage. Fill chili sauce bottle with water and pour over cabbage in pan. Empty cranberry sauce over roasting pan, spreading it evenly over the balls. Pour tomato sauce over the cranberries.

Cover roasting pan with lid or aluminum foil and bake 1-1/2 to 2 hours or until cabbage is softened. Try to stir occasionally, if possible. The longer it bakes, the better it tastes. Serve with broad egg noodles, so that the gravy is not wasted. Freezes very well.

Poster's Notes:
I use more cabbage since I love it more than the meatballs. You can cook this for HOURS or overnight, and it does just get better. The two hours in the recipe is not enough, in my opinion, since you want the cabbage to be completely soft and saturated with sauce.

A mix of turkey and beef works fine, beef and vegetable protein, but turkey and vegetable protein is not so great. Ground bison is also very good, since, like the turkey, the sauce does not get greasy (you cannot refrigerate and easily skim off the fat). I also leave out or reduce the green pepper since I don't care for it.

Posted by Laurel Wolfson

Nutritional Info Per Serving: N/A