Cherried Cabbage
This was inspired by my most recent CSA fruit and vegetable shares and Mom’s Cabbage and Pears recipe. I expect it would be delicious with roasted pork loin. Bring on the antioxidants!
1 head cabbage
24 fresh cherries, washed and pitted. Save as much juice as possible during the pitting process.
½ white onion, sliced
1 small clove garlic, sliced
½ jalapeño, seeds and ribs removed
1 teaspoon bacon fat (or same amount olive oil)
1 teaspoon olive oil
¼ cup dry white wine
1 cup pomegranate juice
Pinch or 3 ground ginger
Salt and pepper to taste
Few squirts lemon juice
Cut cabbage in half, then slice each half thinly, discarding the core. Place in frying pan with onion, garlic, jalapeño, and desired fat or oil. Cook on medium/medium high heat until cabbage wilts. Some salt will help this process. It will probably take about 15 minutes or so. Then, add the wine. Continue cooking the cabbage until it gets slightly brown around its pretty, scalloped edges and just begins to have that smell that cabbage is famous for (about 5 – 10 more minutes). Salt and pepper to taste. At this point, you can stop cooking. It’s already a delicious side dish.
Or, you could…
Add pomegranate juice and ginger and cook for a few more minutes. Stir in the cherries and any juice and continue cooking until the fruits break down a little and the liquid reduces a bit. Taste again for salt, pepper and ginger. Turn off the heat and add a few acidic squirts of lemon juice. Congratulations! You’ve cherried your cabbage.
-Elena
1 head cabbage
24 fresh cherries, washed and pitted. Save as much juice as possible during the pitting process.
½ white onion, sliced
1 small clove garlic, sliced
½ jalapeño, seeds and ribs removed
1 teaspoon bacon fat (or same amount olive oil)
1 teaspoon olive oil
¼ cup dry white wine
1 cup pomegranate juice
Pinch or 3 ground ginger
Salt and pepper to taste
Few squirts lemon juice
Cut cabbage in half, then slice each half thinly, discarding the core. Place in frying pan with onion, garlic, jalapeño, and desired fat or oil. Cook on medium/medium high heat until cabbage wilts. Some salt will help this process. It will probably take about 15 minutes or so. Then, add the wine. Continue cooking the cabbage until it gets slightly brown around its pretty, scalloped edges and just begins to have that smell that cabbage is famous for (about 5 – 10 more minutes). Salt and pepper to taste. At this point, you can stop cooking. It’s already a delicious side dish.
Or, you could…
Add pomegranate juice and ginger and cook for a few more minutes. Stir in the cherries and any juice and continue cooking until the fruits break down a little and the liquid reduces a bit. Taste again for salt, pepper and ginger. Turn off the heat and add a few acidic squirts of lemon juice. Congratulations! You’ve cherried your cabbage.
-Elena
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