Unstuffed Sweet-and-Sour Cabbage

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This unstuffed sweet-and-sour cabbage offers all the nostalgic flavours of traditional stuffed cabbage rolls without the time-consuming preparation. It is a hearty, high-protein dish that balances the earthy sweetness of green cabbage with a tangy tomato sauce enriched by vinegar and dried cranberries. By simmering the cabbage until tender before combining it with a savoury blend of minced beef and pork, you achieve a melt-in-the-mouth texture that is deeply satisfying and comforting on a chilly evening.

Ideal for a nutritious mid-week dinner, this recipe is a brilliant way to incorporate more leafy brassicas into your diet while keeping the prep work to a minimum. The combination of protein-rich meats and a vibrant, slightly tart sauce makes it a well-rounded meal when served over a bed of fluffy steamed rice. It is a wholesome, homemade favourite that the whole family will enjoy.

Ingredients for Unstuffed Sweet-and-Sour Cabbage

1 (2-pound) head green cabbage, quartered lengthwise and cored
120ml reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 stor lök, tunt skivad
1 matsked olivolja
230g beef mince chuck
230g pork mince
1 (800g) can whole tomatoes in juice
80ml dried cranberries
45ml red-wine vinegar
1 tablespoon packed dark brown sugar
2 matskedar hackad bladpersilja
Accompaniment: steamed rice

How to make Unstuffed Sweet-and-Sour Cabbage

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoons 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 teaspoons 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, 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.

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

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