Tangy Braised Cabbage with Pears
- 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
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.
- Serving Size: 1 Cup
- Calories: 210
- Carbohydrate: 22g
- Dietary Fiber: 4g
- Protein: 4g
Yum! So glad to hear you liked it!
Made this for Thanksgiving. Not only does the cabbage become tender and tangy, there is also a delicious buttery flavor.