Stuffed Cabbage without the Stuffing

No matter what else is on a menu, my husband will always order a stuffed cabbage if he sees it. There’s something perfectly comforting about the silky heft of cabbage melding with the heartiness of meat and aided by the acidity of tomatoes. But you don’t need a day of slow braising to get the same sensation. Cut the cabbage into pieces, use ground meat (I am partial to pork, but you can easily sub in beef), and add a zing with cider vinegar—you’ll be all set for cold days in a matter of min