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.

Jenn Louis
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Jennifer Causey

Recipe Summary

20 mins
20 mins
Serves 6 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

176 calories; fat 11g; saturated fat 2g; protein 3g; carbohydrates 19g; fiber 4g; sodium 208mg; calcium 8% DV; potassium 12% DV; sugars 11g; added sugar 2g.