Everyday Dutch Oven: Not Rolled Rolled Cabbage

     I have been itching to make stuffed cabbage in my dutch oven. When I ran across this recipe from Mr. Food it looked like it had all the flavor of cabbage rolls minus the work involved in making them. This recipe is made for dutch oven cooking. The oven works somewhere between a crock pot and pressure cooker, steaming the cabbage to perfection while browning the meatballs at the same time. Shred your cabbage in the food processor and it's even easier. After assembling the dish in my 12 inch oven I placed it over 12 coals and covered the lid with around 22-24 coals. I left it alone for 45 minutes then gave it a gentle stir and let it cook for 15 minutes more. Sprinkle in a couple of tablespoons of brown sugar if you like it on the sweeter side. If you love cabbage you have got to try this wonderful casserole, finish it off with a spoonful of sour cream and you'll feel like you are dining in a 5 star Hungarian restaurant.

Not Rolled Rolled Cabbage
1 1/4 pounds ground beef
1/2 cup plain bread crumbs
1 egg
1/2 tsp salt or to taste
1/4 teaspoon black pepper
1 medium head green cabbage, shredded (12 to 14 cups)
1 (16-ounce) can jellied or whole-berry cranberry sauce
5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
1 tablespoon lemon juice
1 (28-ounce) jar plain spaghetti sauce

    Spray or oil 12 inch dutch oven well.
     In medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper. Form mixture into 1-inch meatballs (about 1 tablespoon each).
     Place half the shredded cabbage in bottom of dutch oven; add meatballs. Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage. Pour spaghetti sauce over mixture and do not stir.
    Cook for one hour in your dutch oven. Stir after 45 minutes, being careful not to break up meatballs. Serves 8.