The other day at the T&C I came across some of the most beautiful Hutterite cabbage. It was the size of my head and nice and dense. So we bought one. Stuffed cabbage recipes are so good, but so time consuming. That whole having to blanch the cabbage, make filling, roll it up, cook it, and by that time your exhausted.
I came across an unstuffed cabbage recipe and started using that method for the couple of “stuffed” cabbage recipes we like. I think this came from Bon Appetit but I am not sure and it was modified. This is a fall and winter recipe that is comforting and hearty when the weather is cooler. I am not a stickler for following a recipe exactly as written and rarely put as much dried fruit in as they tell you too. It has a strong flavor already and a1/3 cup is just too much for my families tastes. Likewise with the meat use whatever ground meat you like or leave it out to make a vegetarian version. Off the carbs don’t add the rice, we have one person who insists we have that little bit of rice.
1 pound ground beef or turkey
1 onion sliced
3 cloves garlic chopped
2 pounds cabbage cored and sliced
1 to 1/2 cup broth
1/8 to 1/3 cup dried cranberries
3 tablespoons rice (uncooked)
3 tablespoons red wine vinegar
1 tablespoon brown sugar or honey
28 oz. tomatoes
Brown ground meat and remove excess fat. Add onions and cook until soft than add garlic. Add tomatoes, broth, cranberries, rice, vinegar, and brown sugar. Cover pot and bring to a boil. Reduce heat and let simmer for 30 to 40 minutes. Stir occasionally.