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    You are in: Home / Thanksgiving / Stuffed Cabbage with Cranberry Sauce Recipe
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    Stuffed Cabbage with Cranberry Sauce

    Average Rating:

     3 Total Reviews

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    • on September 12, 2008

      I can't wait to make a vegetarian version of this for Thanksgiving!

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    • on April 08, 2007

      Hi Mirj, thank you so much for the memories! My mother used to fix this when we would have special friends over that loved this cabbacge. She always made it a day ahead (if not a little longer). We never had fresh cranberries so we would only use raisins. Just made it again this week and it was awesome, if I must say so myself! Thanks for sharing, Diane :=)

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    • on March 26, 2007

      Very yummy, sweet and saucy dish. I made a few substitutes, I used ground chicken instead of beef (I don't eat red meat), I soaked 1/4 cup of craisins (Dried Cranberries) in water, then drained the water (fresh cranberries are not available to me) and used an egg substitute. I didn't add the brown sugar as I thought the dish would be sweet enough for our palette. I ran out of cabbage so I stuff the remaining filling in a green capsicum and used the cranberry mixture/sauce on top it. The sauce itself would be perfect over a turkey roast or any other sort of roast. Thank you Mirj for our new food experience

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    Nutritional Facts for Stuffed Cabbage with Cranberry Sauce

    Serving Size: 1 (469 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 505.6
     
    Calories from Fat 163
    32%
    Total Fat 18.1 g
    27%
    Saturated Fat 6.9 g
    34%
    Cholesterol 103.5 mg
    34%
    Sodium 507.2 mg
    21%
    Total Carbohydrate 62.5 g
    20%
    Dietary Fiber 5.4 g
    21%
    Sugars 44.3 g
    177%
    Protein 25.7 g
    51%
    Detailed Nutrition Values About Nutrition Info

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