Stuffed Cabbage without the Stuffing

Print Print on one page

• 2 tablespoons unsalted butter
• 2 small green cabbages
• 1½ teaspoons kosher salt
• 4 cloves garlic
• 2 pounds ground pork
• 1/3 cup apple cider vinegar
• 1 cup crushed tomatoes

In a large Dutch oven or wok on medium-high heat (but with more emphasis on the high), add the butter.

Chop up the cabbage and add it to the pan, along with the salt. Stir occasionally and let cook for 3 to 4 minutes, until it starts to soften.

While the cabbage is cooking, chop the garlic. Throw it in and stir whenever you're done chopping.

Push the cabbage fully to the side of the pan and add the pork. Let it cook for 3 to 4 minutes, or until the pork browns on one side.

Break up the pork with a spatula and add the cider vinegar and the tomatoes. Stir everything together and cook for another 2 to 3 minutes, or until the pork is just cooked through. Serve hot.

• Serves: 4

(Today Show 2024)