Agrodolce is Italian for a sweet-and-sour combo, usually achieved with sugar and vinegar. Slightly wilted red cabbage takes on both flavors beautifully and turns a magenta hue that will perk up any pot roast or pork loin. Plump dried cherries will match the texture of the cabbage and be 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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