Unstuffed Cabbage

• 1 green cabbage, quartered lengthwise and cored, about 2 pounds
• 12 cup low sodium chicken broth
• 3 garlic cloves, thinly sliced and divided into 1/3 & 2/3
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 12 lb ground chuck
• 12 lb ground pork
• 1 (28 ounce) can whole tomatoes, juice included
• 12 cup dried cranberries
• 3 tablespoons wine vinegar
• 1 tablespoon dark brown sugar, packed
• 2 tablespoons Italian parsley, chopped

1. Place cabbage in a deep 12" skillet with broth and 1 sliced garlic clove and 1/2 teaspoon of salt.
2. Bring to a simmer over medium heat, then cook covered, turning cabbage occasionally until very tender (approximately 45 minutes).
3. Add more broth or water if necessary.
4. Meanwhile, cook onion and rest of garlic in oil in a heavy pot over medium heat, stirring occasionally until golden (approximately 8 minutes).
5. Increase heat to medium-high and stir in meat and 1/2 teaspoon each salt and pepper.
6. Cook, stirring and breaking up lumps with a wooden spoon until meat is no longer pink (about 3 minutes).
7. 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.
8. Season with salt.
9. Pour sauce into the skillet with the cabbage and simmer uncovered for 5 minutes.
10. Serve sprinkled with parsley.
11. Serve with steamed rice.

green cabbage, chicken broth, garlic, onion, olive oil, ground chuck, ground pork, tomatoes, cranberries, wine vinegar, brown sugar, italian parsley

Taken from www.food.com/recipe/unstuffed-cabbage-390328 (may not work)