This is a delicious recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. I have this recipe already posted on recipezaar, but I am making a few slight changes here to make this lower in carbs than the original.
Provided by Alan Leonetti
Categories Meat
Time 2h15m
Yield 12 large meatballs
Number Of Ingredients 13
Steps:
- Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the head or heads of cabbage and place into large pot.
- Cover with water and bring to boil.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
- In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
- After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
- Cover with the sauce mixture.
- Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
- You can either serve immediately or freeze until needed.
- NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.
Nutrition Facts : Calories 376.6, Fat 12.3, SaturatedFat 4.6, Cholesterol 69, Sodium 520.1, Carbohydrate 52.2, Fiber 4.9, Sugar 43.5, Protein 17.8
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