Easiest Way to Prepare Homemade Stuffed Cabbage With Cranberry Tomato Sauce

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, How to Prepare Homemade Stuffed Cabbage With Cranberry Tomato Sauce. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Stuffed Cabbage With Cranberry Tomato Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Cabbage With Cranberry Tomato Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed Cabbage With Cranberry Tomato Sauce is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed Cabbage With Cranberry Tomato Sauce estimated approx 1 hour.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Stuffed Cabbage With Cranberry Tomato Sauce using 13 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Stuffed Cabbage With Cranberry Tomato Sauce:

1. 1 1/2 cup Dried cranberries
2. 28 oz Diced tomatoes in adobo sauce
3. 28 oz Diced tomatoes
4. 4 large Rosemary sprigs (minced)
5. 2 medium Onion
6. 2 head Garlic
7. 2 lb Ground beef
8. 2 head Savory cabbage
9. 1 tbsp Salt
10. 1 tbsp Pepper
11. 1 cup Diced mushrooms
12. 1 cup Diced (or shredded) carrots
13. 2 cup Cauliflower rice

Instructions to make to make Stuffed Cabbage With Cranberry Tomato Sauce

1. Preheat oven to 300 and mince the garlic and onions.
2. Carefully remove cabbage leaves, making sure to keep them intact. Place them in a steam basket for 5 minutes, or till the spines of the leaves are soft enough to roll.
3. While the cabbage leaves are steaming, add a tsp of fat to a pan and sauté the cauliflower rice in high heat for just a few minutes, till it starts to soften. Then transfer to a large bowl.
4. Put the tomatoes and cranberries in the pan the cauliflower was in and bring to a boil then reduce to a summer while you make the rolls, stirring occasionally.
5. Add the garlic, onion, rosemary, carrots, mushrooms, ground beef, salt and pepper to the bowl of cauliflower and mix well.
6. While the tomatoes & cranberries reduce, start rolling the cabbage rolls. Lay a leaf out, put about 1/3 cup of the beef mixture in it, and roll it up like a burrito, starting from the back, then folding over the sides, then rolling it over the end of the leaf and keeping that under it.
7. Lay the rolls out in a heavy bottomed oven safe pan or Dutch oven, then pour the tomato sauce over them. Put in the oven and bake for an hour, or till the meat is cooked through.

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