Unstuffed Cabbage

This original recipe was made and deemed "Awesome" when we were eating meat. I found it the other day when shuffling through recipes and decided to vegan it and it's just as delicious if not better. Just be sure to NOT overcook your cabbage, I over did mine some and it's much better when the cabbage is holding up and not mushy.

• 1 2-pound head green cabbage, quartered lengthwise and cored
• 1/2 cup vegetarian broth
• 3 garlic cloves, thinly sliced, divided
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 1 package Gimme Lean Ground Beef Style
• 1 28-ounce can whole tomatoes in juice
• 1/3 cup dried cranberries
• 3 tablespoon red-wine vinegar
• 1 tablespoon packed light brown sugar
• 2 tablespoon chopped flat-leaf parsley

Accompaniment: steamed rice

Cook onion and 2 cloves of  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 Gimme Lean along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, about 5 minutes.

Meanwhile, 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 tender, about 20 minutes. (Add more broth or water if necessary.) Don't overcook the cabbage. Once it is done but still holding it's shape get it off the fire if the sauce isn't ready.

Stir tomatoes with their juice, cranberries, vinegar, and brown sugar into the beef mixture 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 and a side of rice.