Jennifer Causey
Active Time
20 Mins
Total Time
20 Mins
Serves 6 (serving size: 3/4 cup)

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.

How to Make It

Step 1

Place cherries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.

Step 2

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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