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Soften the cabbage in boiling water. Mix beef, rice, carrots, eggs, chopped onion, celery, garlic powder, salt and pepper in a bowl. Sauté diced onion in oil until golden. Add tomatoes, cranberries, cranberry sauce and soup mix (and ginger if desired). Simmer for 5 minutes. Taste. Adjust seasoning if necessary. Separate cabbage leaves. On each large leaf, place a portion of meat. Roll and fold cabbage to enclose filling. Gently place stuffed cabbage rolls in sauce. Simmer 1 1/2 hours covered. Serves 6-8 |
