Unstuffed Sweet-and-Sour Cabbage

By ames107

Ingredients

• 1 2 lb head green cabbage, quartered and cored
• 1/2 cup chicken broth
• 3 garlic cloves, thinly sliced and divided
• 1 large onion, thinly sliced
• 1 tbsp 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 tbsp red wine vinegar
• 1 tbsp packed dark brown sugar
• 2 tbsp chopped flat-leaf parsley

Preparation

Step 1

Place cabbage in a deep 12 inch skillet with broth, 1 sliced garlic clove, and a rounded 1/4 tsp of salt. Bring to a simmer, then cook covered, turning occasionally, until very tender, about 45 min. (add more broth as necessary)
Cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 min. Increase heat to medium high and stir in ground meats with 1/2 tsp salt and pepper. Cook stirring, until no longer pink. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar. Simmer uncovered, stirring to break up tomatoes until thickened. (about 20 min) Season with salt.
Pour sauce into skillet with cabbage and simmer, uncovered, for 5 min. Serve sprinkled with parsley.