Thursday, January 14, 2010

Sweet and Sour Cabbage

Cabbage is a favorite winter vegetable, and really nice on a cold winter night. It goes really well with pork, can be stuffed in individual packets (Piggies in a Blanket), or as a whole. But who has time during the week? I certainly do not!

This version tastes just the same as the stuffed one, but is quick to make! And again the cranberries to sweeten the dish.

Sweet and Sour Cabbage

1 lb ground beef, lean
1 lb pork
2 medium onions, sliced thin
6 cloves garlic, minced
1/2 cup dried cranberries
1/4 cup red wine vinegar
2 large cans of whole tomatoes
Salt and Pepper to taste
Fresh chopped parsley
Olive oil

2 small green cabbage heads, quartered
1 quart chicken broth

In a large heavy saute pan, heat about 2 tablespoons olive oil. Add the ground meats and some of the garlic, and saute until cooked, separating the meat with a wooden spoon. When cooked, transfer to a bowl and set aside. Remove the grease from the pan and discard.

In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the onions and the remaining garlic.and saute.When browned, add the meats and mix. Add the red wine vinegar, the dried cranberries and the tomatoes. Season with salt and pepper. Cook uncovered for about 30 minutes, until reduced and thickened.

While the "stuffing" is cooking, bring the chicken broth to a boil. Add the cabbage and cook for 15 t 20 minutes, or until softened.

Serve the meat on to of the cabbage, and enjoy!

1 comment:

  1. And since we had had pork the night before, I replaced the ground pork by ground lamb. The taste is a bit stronger but really good! Try it!


Be the first one to comment!