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“Found this recipe in a magazine while doing my laundry one day last winter. Not nearly as much work as the stuffed version, and the dried cranberries are a nifty touch -- gives it a lovely spicy-sweet edge!”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cabbage in a deep 12" skillet with broth and 1 sliced garlic clove and ½ teaspoon of salt.
  2. Bring to a simmer over medium heat, then cook covered, turning cabbage occasionally until very tender (approximately 45 minutes). Add more broth or water if necessary.
  3. Meanwhile, cook onion and rest of garlic in oil in a heavy pot over medium heat, stirring occasionally until golden (approximately 8 minutes). Increase heat to medium-high and stir in meat and ½ teaspoon each salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon until meat is no longer pink (about 3 minutes).
  4. Stir in tomatoes, 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 salt.
  5. Pour sauce into the skillet with the cabbage and simmer uncovered for 5 minutes. Serve sprinkled with parsley.
  6. Serve with steamed rice.

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