Red Cabbage Chili

Serves 10 – 12

I had a good crop of red cabbage in the garden this year and had to start getting creative. There’s only so much pink slaw we can eat. I was thinking of something chili-like with meat, tomatoes and beans, but red cabbage does sweet and sour so well. This was really tasty. I want another bowl now! And it’s low fat!

1 – 1 1/2 lb. lean ground meat (beef, pork, poultry, venison)
1 lg. onion, diced 3/4”
1 Tbsp. chopped garlic
1 tsp. salt
1/8 tsp. pepper

1 can (6 oz.) tomato paste
1 cup water

1 cup red wine

1 cup ketchup

4 lbs. red cabbage heads

1 can (20 oz.) pineapple tidbits with juice
1 can (15 oz.) dark red kidney beans, drained
1 can (15 oz.) black turtle beans, drained

Heat 6 quart kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.

Brown meat with onion, garlic, salt and pepper, stirring frequently to break up the meat in small chunks. Cook over medium heat until meat is no longer pink. Stir in the tomato paste.

Stir in water, wine, ketchup and juice from pineapple.

Cut each cabbage into quarters and core. Slice each quarter lengthwise into two to three wedges. Cut wedges crosswise into 3/4 inch pieces. Add to kettle and bring to boil over medium heat, stirring occasionally.

Stir in drained pineapple and beans. Bring back to boil stirring occasionally. Turn heat to a very low simmer, cover and cook, stirring occasionally, for 2 hours.

Serve with a big dollop of non-fat sour cream on top and a dark rye or pumpernickel bread on the side.