This recipe was prepared by Maddy Stafford, a Curious Cuisiner member, for the regular April 2015 meeting. Maddy notes the measurements may not be exact of vinegar, sugar, broth -- but they're pretty close!
1In a dutch oven, brown meat in batches so as to not steam the meat (3 batches). Make sure to include soe sausage in each batch for fat.
Add 1 T to each batch of browning meat toward the vry end of browning. Add salt and pepper to taste. Set meat aside.
2Microwave cabbage 10 minutes to soften. Add to crock pot.
3Microwave onions 1 minute to soften.
4Add onions and tomato paste to pan used to cook meat. ]
Cook onions and tomato paste a few minutes on medium heat to get canned taste our of paste.
Add wine or broth to deglaze pan.
5Add liquid from all the cans, vinegars, and sugar.
Bring to boil and simmer about 8 minutes.
6Add liquid contents from Dutch oven to crock pot.
Add chicken broth and meat.
Stir to combine.
7Cook 4-5 hours on high or 8-10 hours on low.
During cooking, adjust flavors to taste with extra sugar or extra vinegar or both.