So yes, it has been blazing hot outside. And yes, our AC is broken and I keep waking up, telling my husband to get off of me cause it’s hot. But for some reason I was craving a winter meal last week. My mom used to make a stuffed cabbage that I loved. And as much as I loved the thought of rolling up little packets of stuffed meat and rice, it was honestly too damn hot to do that. So I thought I’d look for something simpler. And I found it, by way of Bon Appetit, of course. This recipe was super easy, hearty, and made my craving go away. It was great.

You will need:

  • 1 (2-pound) head green cabbage, quartered lengthwise and cored
  • 1/2 cup reduced-sodium chicken broth
  • 3 garlic cloves, thinly sliced, divided
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork
  • 1 (28-ounce) can whole tomatoes in juice
  • 1/3 cup dried cranberries
  • 3 tablespoon red-wine vinegar
  • 1 tablespoon packed dark brown sugar
  • 2 tablespoon chopped flat-leaf parsley


  1. 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.
  2. 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.
  3. 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.
  4. Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.