Preparation

1. In a pot whisk together the jarred tomato sauce, chili sauce, molasses, sweet Thai chili sauce*, brown sugar, mustard, salt, and pepper until well combined. Add in the cranberries. Stir. *Using 1 tablespoon of the sweet Thai chili sauce will produce a very mild heat. For a sauce with a bit more kick, opt for 2 tablespoons.

2. Cover the pot and cook over low-medium heat for 10 minutes. Once the cranberries begin to thaw and break open, remove the lid. Cook for an additional 5-8 minutes, breaking apart the cranberries with a wooden spoon while cooking. Once the cranberries have broken down, place the sauce into a blender fitted with a top vent. Beginning on low speed, mix together. Slowly increase speed to puree. Puree for 30 seconds or until the sauce is smooth and free of lumps. Set aside.

3. Meanwhile, place the diced onion and olive oil into a skillet. Saute for 5-7 minutes or until the onions are fragrant and translucent. Add in the minced garlic and cook for an additional minute. Place the ground beef into the skillet and cook over medium heat. During the cooking process break apart the meat into small crumbles with a spatula. Cook for 6-8 minutes or until the meat is cooked through. Drain the meat to remove any liquid and fat. Return the meat to the skillet. Pour the reserved sauce into the skillet. Stir together and heat through for 3-4 minutes.

4. For the slaw, very thinly slice enough Napa cabbage for 2 packed cups. Discard any thick pieces of cabbage. Combine with the chopped kale leaves, grated carrot, and sliced scallions. Whisk together the oil, vinegar, sweet Thai chili sauce, and salt until emulsified. Add to the slaw and massage into the mixture. Set aside.

5. Assemble your sloppy joes by placing 1/3-1/2 cup of the slaw onto the bottom bun. Top with a 1/2 cup of the meat mixture.

Serving

Best served hot and with plenty of napkins! Also great when reheated for lunches!