The Salty Dog's Blog
Braised Red Cabbage and Pears
by Chef Didi Davis
A traditional dish of braised cabbage acquires a touch of sweetness from dried pears in this variation. This is made on the stovetop, but you may braise in a 325 degree oven if you need your burners. Toss only once if braising in oven. May be made ahead and reheated.
4 tablespoons unsalted butter
1 red onion (8-10 oz), sliced
Sea Salt and freshly ground black pepper, such as Pepper and Pearls, either variety
1 small red cabbage (about 2 lb), quartered, cored, cut crosswise into ½-inch slices
4 oz dried pear halves (8-9), cut crosswise into ¼-inch slices
2 tablespoons fresh lemon juice
2-3 tablespoons chopped fresh herbs, such as parsley, mint, or chives
Melt butter in large sauté pan or Dutch oven over medium heat. Add onion, season with sea salt and pepper, toss to coat. Sauté about 5 minutes, stirring once or twice, until onion loses moisture and softens. Add cabbage, pears, and toss together. Cook 5 minutes, stirring once or twice, to begin wilting the cabbage. Reduce heat to low, cover, and cook 30-45 minutes, tossing every 10 minutes or so, until cabbage is soft. Stir in lemon juice, herbs of choice, correct seasoning if needed, and serve.
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