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Tangy Braised Cabbage with Pears

Tangy Braised Cabbage with Pears

10 Prep Time
1HR Cook Time
4 Servings
Here is a great side dish for winter dinner menus. If it has never occurred to you to use cabbage for anything other than coleslaw, give this recipe a try. The cabbage becomes wonderfully tender as it cooks, and the tang from the balsamic vinegar alongside the sweetness of the pears is really a thing to behold. This dish is excellent alongside a whole roasted chicken or with Braised Pork with Pears and Sherry Vinegar.
INGREDIENTS
  • 2 tablespoons butter
  • 1 medium sweet onion, halved, peeled, and cut into thin half-rings
  • 1 medium head red cabbage, cored and cut into approximately 2 inch pieces
  • Salt and freshly ground black pepper
  • ½ cup dry white wine
  • 3 tablespoons balsamic vinegar
  • 1 bay leaf
  • 2 firm ripe USA Pears, such as Bosc or Anjou
DIRECTIONS

Melt the butter in a large, heavy-bottomed pot over medium heat. Once foamy, add the onions and sauté until just beginning to brown, about 5 minutes. Add all of the cabbage to the pot and season generously with salt and pepper. Sauté the cabbage, stirring often, until softened and glossy, about 5 minutes more. Add the wine and continue to cook until it has mostly evaporated, again, about 5 minutes. Add the balsamic vinegar and the bay leaf, stir, and cover the cabbage, reducing the heat to low. Cook the cabbage for 45 minutes, setting a timer to remind you to stir it every 15 minutes. After 45 minutes, cut the pears into a medium dice and add them to the pot. Stir and cover, cooking 15 minutes more. Check the seasoning of the dish, adding salt, pepper, or a little more vinegar if necessary. Serve the cabbage hot.

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