Recipe - Brown-Sugar Braised Red Cabbage With Pears

One half lg Head of red cabbage (about
1 % pounds)
2 tablespoon Butter
2 teaspoon Vegetable oil
2 lg Shallots, minced
1 lg Clove garlic, minced
3 tablespoon Brown sugar
1 tablespoon Tomato paste
2 tablespoon Sherry vinegar or ricewine
Vinegar
Freshly ground black pepper
2 Ripe, med pears, peeled,
Cored & cut
Into thin strips
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 medhig. Add cabbage and pears;
cook, stirring frequently, until tendercrisp. Garnigh with Italian
(flatleaf) 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

Posted to MMRecipes Digest V4 #132 by BobbieB1@aol.com on May 12, 1997