Brown-sugar braised red cabbage with pears
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | large | Head of red cabbage (about |
| 1 | % pounds) | |
| 2 | tablespoons | Butter |
| 2 | teaspoons | Vegetable oil |
| 2 | larges | Shallots, minced |
| 1 | large | Clove garlic, minced |
| 3 | tablespoons | Brown sugar |
| 1 | tablespoon | Tomato paste |
| 2 | tablespoons | Sherry vinegar or rice-wine |
| Vinegar | ||
| Freshly ground black pepper | ||
| 2 | Ripe, med pears, peeled, | |
| Cored & cut | ||
| Into thin strips | ||
| Italian parsley (optional) | ||
Directions
Quarter cabbage: discard core. Cut cabbage into fine shreds. You can use the fine slicing disc of food processor or cut by hand. Melt butter over medium heat in a large, deep skillet or wok. Add oil, shallots and garlic; cook 1 minutes without browning. Add sugar, tomato paste, sherry vinegar and pepper; cook 1 minute, mashing tomato paste against side of pan to incorporate any clumps. Increase heat to med-hig. Add cabbage and pears; cook, stirring frequently, until tender-crisp. Garnigh with Italian (flat-leaf) parsley, chopped, if desired. Serve at once. Makes 6 servings. Per serving: Calories 173 Fat 8.9g Cholesterol 10mg Sodium 71mg Percent Calories from Fat 46%
Typos by Bobbie Beers
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