Unstuffed Sweet-and-Sour Cabbage

Ingredients for Unstuffed Sweet-and-Sour Cabbage

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

• 120ml reduced-sodium chicken broth

• 3 garlic cloves, thinly sliced, divided

• 1 large onion, thinly sliced

• 1 cucchiaio di olio d'oliva

• 230g beef mince chuck

• 230g pork mince

• 1 (800g) can whole tomatoes in juice

• 80ml dried cranberries

• 45ml red-wine vinegar

• 1 tablespoon packed dark brown sugar

• 2 cucchiai di prezzemolo a foglia piatta tritato

• Accompaniment: steamed rice

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoons 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 teaspoons 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.

Avvertenza

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