1. Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil. 2. Reduce to a simmer and add white raisins. Simmer 5 minutes. 3. Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted. 4. 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. You will want to tear the large leaves in half. 5. Preheat oven to 350 degrees F. 6. Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon. 7. Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
