Rice and Corn Flour
1 (16 ounce) can whole peeled, pitted cranberries, drained
1 (10.75 ounce) can condensed tomato soup
1 small onion, sliced
1 clove garlic, minced
1 medium head cabbage
1 cup ham stewed
3 cups shredded Cheddar cheese
1 (5 ounce) can chopped green chile peppers
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix rice, corn flour, cranberries, tomato soup and onion. Shape into 1-inch balls. Place about 1 cup in the bottom of a 9x13 inch casserole dish. Sprinkle with cheese and pepper.
Bake at 350 degrees F (175 degrees C) for 1 hour, then remove from oven and brush with remaining 1 cup cranberry mixture. Bake for an additional 1 hour, or until bubbly.