Stuffed Cabbage without the Stuffing

 Chef Ali Rosen on the TODAY show. No matter what else is on a menu, my husband will always order a stuffed cabbage if he seesit. There'ssomething 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 ofslow 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 allset for cold daysin a matter of minutes. This was delicious and even better rheated as a leftover!

2 tablespoons 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

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

2. 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 itstartsto soften. 

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

4. 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.

5. 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 isjust cooked through. Serve hot.