Instructions: 1. Combine the dried cherries and ale in a small saucepan and heat just until warm. Remove from the heat and set aside to let cool.

2. In a large skillet, heat the olive oil over medium heat. Add the orange zest and shallots; saute 1 minute.

3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often, for about 15 minutes, or until the cabbage is tender.

4. Stir in the vinegar, pepper and parsley. Serve immediately.

NOTES :
CeCe Sullivan of The Seattle Times food staff.

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