Brown-sugar braised red cabbage with pears

Yield: 4 Servings

Measure Ingredient
½ large Head of red cabbage (about
1 \N % 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
\N \N Vinegar
\N \N Freshly ground black pepper
2 \N Ripe, med pears, peeled,
\N \N Cored & cut
\N \N Into thin strips
\N \N Italian parsley (optional)

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

Similar recipes