Ingredients for Stuffed Cabbage Ukrainian Prockus
- 1 (14 ounce) can jellied cranberry sauce
- 1 (15 ounce) can tomato sauce
- 2 cups water
- 1/4 cup warm water
- 1/2 cup packed brown sugar
- 1/2 cup white raisins
- 1 medium-large head green cabbage (about 3 lbs)
- 1 lb ground beef
- 1 cup uncooked long-grain rice
- 1 large egg
- 3 saltine crackers (finely crushed)
- 1/2 cup finely chopped yellow onion
- 1 tablespoon ketchup
- 1 teaspoon salt, 1/2 teaspoon black pepper
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How to Make Stuffed Cabbage Ukrainian Prockus
- Combine 1 (14 ounce) can cranberry sauce, 1 (15 ounce) can tomato sauce, 2 cups water, and 1/2 cup packed brown sugar in a saucepan. Bring to a boil.
- Reduce heat to a simmer and stir in 1/2 cup white raisins. Simmer for 5 minutes.
- Core 1 medium-large head of green cabbage (about 3 pounds). Place the whole cabbage in a large pot and cover with boiling water.
- Cover the pot and cook for 10-15 minutes, or until the outer leaves are softened enough to separate.
- Remove the cabbage from the hot water and immediately submerge in a bowl of ice water. This stops the cooking process and makes the leaves easier to separate.
- Carefully separate the cabbage leaves. You may need to return the inner, harder leaves to the boiling water for a few minutes to soften them before separating.
- In a large bowl, combine 1 pound ground beef (or a mix of beef and pork), 1 cup uncooked long-grain rice, 1 large egg, 3 saltine crackers (finely crushed and squeezed dry), 1/2 cup finely chopped yellow onion, 1/4 cup warm water, 1 tablespoon ketchup, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Spoon the meat mixture onto the center of each cabbage leaf. Roll the leaves tightly to enclose the filling, forming small, golf ball-sized rolls.
- Place the stuffed cabbage rolls in a large, deep roasting pan. Pour the cranberry-tomato sauce mixture over the rolls.
- Cover the pan tightly with a lid or heavy-duty aluminum foil. Bake in a preheated 375°F (190°C) oven for 1 hour.
- Remove the lid or foil and continue baking for another hour, or until the cabbage is tender and the meat is cooked through. Basting occasionally helps.
- Serve immediately or freeze for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
213g
Fat
23g
Carbs
24g
