Braised red cabbage and pears

Points® value
Total Time
1 hr
20 min
40 min
Order a side of blaukraut in a German or German-American restaurant and you'll likely get a bowl of braised red cabbage. Meltingly tender with a subtle sweet-and-sour edge, it's the perfect hearty accompaniment to game, poultry, or pork. Cabbage and apples are the more traditional combo, but pears mix beautifully here. The fruit add a fragrant, distinctive flavor that tempers cabbage's bitter tang. This delicious side dish can also be used as a standout condiment. Use it wherever you'd use sauerkraut, pickle relish, or pickled chow chow.


Red cabbage

1 head(s), small, (about 1 1/2 pounds), quartered, cored, and thinly sliced

Bosc pear

2 medium, or Bartlett, ripe, peeled, cored, quartered, and thickly sliced crosswise

Uncooked onion

1 small, thinly sliced

Cider vinegar

2 Tbsp


2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

2 Tbsp, flat-leaf, chopped

Unsalted butter

1 Tbsp, cut into small pieces


  1. Combine cabbage, pears, onion, vinegar, water, salt and pepper in large pot and set over medium heat. Cook, covered, until cabbage is wilted, about 10 minutes.
  2. Reduce heat to medium-low and cook, stirring occasionally, until cabbage is very tender, about 30 minutes, adding a couple tablespoons of water if mixture seems dry. Stir in butter until melted.
  3. Per serving: 3/4 cup