• Cooking Time: 81
  • Servings: 4
  • Preparation Time: 20



  • 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.

Author Credit: Claudie Brock

© 2006-2017 BakeSpace, Inc. All Rights Reserved