Stuffed Cabbage (Ukrainian Prockus)
- Ready In:
- 3hrs
- Ingredients:
- 14
- Yields:
-
12 golf ball sized balls
ingredients
- 2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
- 2 (16 ounce) cans tomato sauce
- 2 cups tap water
- 1⁄4 cup warm water
- 1⁄2 cup brown sugar
- 1 cup white raisins
- 2 heads green cabbage
- 2 lbs ground beef
- 3⁄4 cup raw rice
- 1 egg
- 3 saltine crackers (soaked & squeezed)
- 1 medium onion (grated)
- 1 tablespoon ketchup
- salt and pepper
directions
- Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the heads of cabbage and place into a large pot.
- Cover with boiling water.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Then cover the cabbage with cold water and separate the leaves.
- You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
- When the rest of the cabbage is done, place that into the cold water and separate those leaves.
- In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
- After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
- Cover with the tomato sauce mixture.
- Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
- Remove the cover and continue to bake at 375 degrees for an additional hour.
- You can either serve immediately or freeze until needed.
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Reviews
-
I only had one small cabbage so made 18 rolls of various sizes. The dish was excellent. The meat filling was very light - perfect. The combination of cranberry and tomato in the sauce was very good, quite a step above regular tomato sauce. This will definitely become a part of our regular fare. Thank you Alan!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.