1–2 lbs head of green cabbage—quartered lengthwise and cored
½ cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced and divided
¾ tsp salt
1 lg onion, thinly sliced
1 tbsp olive oil
½ lb ground beef chuck
½ lb ground pork
¼ tsp salt and black pepper
2 (14 oz) cans diced tomatoes with juice
⅓ cup dried cranberries
3 tbsp red wine vinegar
1 tbsp packed dark brown sugar
2 tbsp flat leaf parsley, chopped
Serve with steamed white rice
Place cabbage in a deep 12” heavy skillet with broth, 1 garlic clove (sliced), and a rounded ¼ 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 – do not let the pan go dry).
Meanwhile cook the onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase the heat to medium-high and stir in ground meats along with ½ 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 the tomatoes with a spoon, until slightly thickened, about 20 minutes. Season with additional salt, if needed.
Pour sauce into the skillet with the cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley and accompanied by steamed rice, if desired.