Cabbage Rolls were one of my favorite recipes that my mom used to make, but they're really time consuming to stuff each cabbage leaf. I found this recipe once in a magazine, Bon Appetite. It's delicious and takes a time saving technique of not stuffing the leaves. Win/Win!
Unstuffed Sweet and Sour Cabbage Rolls
1 (2 lb.) head green cabbage, quartered lengthwise and cored
1/2 c. reduced-sodium chicken broth
3 garlic cloves, thinly sliced, 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 c. dried cranberries
3 Tbsp red-wine vinager
1 Tbsp packed brown sugar
2 Tbsp chopped flat-leaf parsley
Accompaniment: steamed rice
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 tsp 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.)
Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heart, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 tsp 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.
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