Unstuffed Sweet-and-Sour Cabbage
You can never have too many main course recipes, so give Unstuffed Sweet-and-Sour Cabbage If you have garlic cloves, chicken broth, olive oil, and a few other ingredients on hand, you can make it. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert.
Instructions
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon 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 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 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.