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Essential Best Foods Cookbook
by Dana Jacobi
Tart cherries, tomato, and honey create a balance of sharp and sweet flavors in this dish. The acid in the fruit helps keep it bright red. Using honey also keeps the cabbage slightly al dente.
Makes 4 servings


• 2 tablespoons unsalted butter
• 7 cups finely shredded red cabbage
• 1 cup vertically thin-sliced red onion
• 1/2 teaspoon salt
• 1½ cups sour cherry, pomegranate, or cranberry juice
• 2 tablespoons lavender or wildflower honey
• 1 tablespoon tomato paste
• 1/3 cup dried sour cherries
• 1 (4") stick cinnamon
• 2 whole cloves
• 1/4 teaspoon ground cardamom, optional
• Freshly ground pepper


1. In a small Dutch oven or deep medium skillet, melt the butter over medium heat. Add the cabbage, onion, and salt, and saute until wilted, 5 minutes. Cover tightly, reduce the heat to medium-low, and cook until the cabbage is very moist, 8 minutes.

2. Add the juice, honey, and tomato paste, stirring until the honey dissolves. Add the cherries, cinnamon, clove, and cardamom if using. Season with pepper. When the liquid boils, reduce the heat to a simmer, cover, and cook until the cabbage is very soft, about 1 hour. Remove the cinnamon stick and cloves before serving.

Per serving: 223 calories, 6 g fat, 4 g saturated fat, 3 g protein, 43 g carbohydrates, 6 g fiber



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