Unstuffed Sweet & Sour Cabbage

By Joan_Z

Ingredients

• 1 2 lb Head of Cabbage quartered lengthwise
• 1/2 cup Reduced sodium chicken broth
• 3 cloves Garlic - thinly sliced divided
• 1 lge Onion thinly sliced
• 1 olive oil
• 1/2 lb Ground beef chuck
• 1/2 lb ground pork
• 1 28 oz Can whole tomatoes in juice
• 1/3 cup dried cranberries
• 3 tablespoons red-wine vinegar
• 1 tablespoon dark brown sugar (packed)
• 2 tablespoons chopped flat leaf parsley
• Steamed rice

Preparation

Step 1

Place cabbage in a deep 12" heavy skillet with broth, 1 garlic clove, & a rounded 1/4 teaspoon of salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes (add more broth or water if necessary).

Meanwhile cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon until no longer pink - about 3 minutes.

Stir in tomatoes with their juice, cranberries, vinegar and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.