UNSTUFFED SWEET-AND-SOUR CABBAGE

I have been wanting to try this recipe for months now. It sounded so interesting and much easier than stuffing and making cabbage rolls. The idea of a sweet and sour sauce intrigued me.

I tried it yesterday and we loved it. If you try it, taste the sauce and adjust to your liking. I added a little more vinegar so it was more sour and less sweet.

This was really good with a side of steamed rice. I used brown rice.

                                   

                                     UNSTUFFED SWEET-AND-SOUR-CABBAGE

1 (2-pound) head green cabbage, quartered lengthwise and cored

1/2 cup reduced-sodium chicken broth

3 garlic cloves, thinly sliced, divided

1 large onion, thinly sliced

1 tablespoon olive oil

1/2 pound ground beef chuck

1/2 pound ground pork

1 (28-ounce) can whole tomatoes in juice

1/3 cup dried cranberries

3 tablespoon red-wine vinegar

1 tablespoon packed dark brown sugar

2 tablespoon chopped flat-leaf parsley

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 20-30 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.

Makes 4 servings

Recipe adapted from Gourmet Magazine.