This sweet-and-sour cabbage side will perk up any pot roast or pork loin. Plump dried cherries are the tart, hidden gems in the dish. A little butter rounds out the acidity and helps bind everything together.
1/4 cup unsweetened dried tart cherries
1/4 cup olive oil
1 1/2 cups (1/4-in.) diced fennel bulb
1/2 cup (1/4-in.) diced yellow onion
2 small garlic cloves, thinly sliced
1 fresh rosemary sprig
1 3/4 pounds head red cabbage, shredded (about 8 cups)
1/2 teaspoon kosher salt
1 tablespoon sugar
1 tablespoon red wine vinegar
1 tablespoon unsalted butter
Calcium 8% DV
Potassium 12% DV
Added sugars 2g
How to Make It
Place cherries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.
Heat oil in a medium saucepan over medium. Add fennel and onion; sauté 3 to 5 minutes or until translucent. Add garlic and rosemary; cook 1 minute, stirring constantly (do not let garlic brown). Add cabbage and salt; cook 5 minutes or until wilted, stirring occasionally. Stir in cherries, sugar, vinegar, and butter. Remove pan from heat; discard rosemary.
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