Braised red cabbage and pears
1
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Water
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
