1 head cabbage
2 eggs, lightly beaten
1 carrot, shredded
1/4 c. raw rice
1 1/2 lb. ground beef
1 lg. onion, finely chopped
1 rib celery, finely chopped
1/8 tsp. garlic powder
1/8 tsp. pepper
1 tsp. salt
1 can tomatoes (15 oz.)
1 c. whole fresh cranberries
1 can whole berry cranberry sauce
1 tbsp. cooking oil
1 onion, diced
1 tsp. beef soup mix or beef bouillon cube
Dash ginger, optional
1/2 c. dried black currants, optional

Soften cabbage in boiling water. Mix beef, rice, carrots, eggs, chopped onion, celery, garlic powder, salt and pepper in a bowl.

Saute diced onion in oil until golden. Add tomatoes, cranberries, cranberry sauce and soup mix (and ginger if desired). Simmer for 5 minutes. Taste. Add salt if needed. 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.