Recipe: Not-Rolled Cabbage Rolls (shredded cabbage with meatballs, cranberry sauce and tomato sauce)

I don't know if this will appeal to you but I'm intrigued by it ...
I was thinking of a sauerbraten, since you have enough time but
this would be easy and either interesting or awful .. not sure ;)
Janet.

NOT-ROLLED "ROLLED" CABBAGE

FOR THE MEATBALLS:
1 1/4 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1 teaspoon salt
1/4 teaspoon pepper
FOR THE CABBAGE:
1 medium-sized head of cabbage, shredded (12 to 14 cups)
1 (16 ounces) can jellied or whole berry cranberry sauce
1 (28 ounces) jar spaghetti sauce
1 tablespoon lemon juice
5 gingersnap cookies, crumbled (about 1/4 cup crumbs)

In a medium-sized bowl, combine the ground beef, bread crumbs, egg, salt, and pepper. Form the mixture into 1-inch meatballs (about 1 tablespoon each); set aside.

Place half the shredded cabbage in a large pot, then add the meatballs. Spread the cranberry sauce over the meatballs, then add the remaining cabbage. Pour the spaghetti sauce over the mixture and do not stir. Bring to a boil, then reduce the heat to low and simmer (uncovered) for 20 minutes. Stir gently, being careful not to break up the meatballs. Simmer for another 25 minutes.

Add the lemon juice and cookie crumbs, mix well, and simmer for 15 more minutes.

Makes 8 servings
Source: Mr. Food