Braised Red Cabbage and Pears
- Total Time
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.
uncooked red cabbage1 head(s), small, (about 1 1/2 pounds), quartered, cored, and thinly sliced
raw Bosc pear(s)2 item(s), or Bartlett, ripe, peeled, cored, quartered, and thickly sliced crosswise
uncooked onion(s)1 small, thinly sliced
cider vinegar2 Tbsp
table salt½ tsp
black pepper¼ tsp
fresh parsley2 Tbsp, flat-leaf, chopped
unsalted butter1 Tbsp, cut into small pieces
- 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.
- 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.
- Per serving: 3/4 cup