RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




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



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages