1. Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil. 2. Reduce to a simmer and add white raisins. 3. Simmer 5 minutes. 4. Core the head or heads of cabbage and place into large pot. 5. Cover with water and bring to boil. 6. Cover the pot and cook 10 to 15 minutes. 7. Remove from hot water. 8. Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs. 9. 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. 10. 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. 11. Cover with the sauce mixture. 12. Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour. 13. You can either serve immediately or freeze until needed. 14. NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious. ---------------------------------------------------------------------------
Nutrition
Ingredients
