Braised red cabbage and pears
1
Points®
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
Instructions
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
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