1 (2-lb) head green cabbage, quartered lengthwise and cored
1/2 cup chicken stock
3 garlic cloves, thinly sliced
1 large onion, cut in half and thinly sliced
1 tablespoon olive oil
1 lb ground pork or ground beef or 1/2 lb of each
1 (28-oz) can whole tomatoes in juice
1/3 cup dried apricots, diced
3 tablespoons red-wine vinegar
1/2 tablespoon packed dark brown sugar
2 tablespoons chopped flat-leaf parsley
1/2 cup chicken stock
3 garlic cloves, thinly sliced
1 large onion, cut in half and thinly sliced
1 tablespoon olive oil
1 lb ground pork or ground beef or 1/2 lb of each
1 (28-oz) can whole tomatoes in juice
1/3 cup dried apricots, diced
3 tablespoons red-wine vinegar
1/2 tablespoon packed dark brown sugar
2 tablespoons chopped flat-leaf parsley
Steamed Japanese rice
Place cabbage in a pot large enough to accommodate it with chicken stock, 1 garlic clove (sliced), and a rounded 1/4 tsp 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 tsp 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, apricots, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
Serve in large shallow bowls - rice and cabbage on bottom, sauce poured on top. Sprinkle with parsley.
YUMMMMM
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