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