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Ingredients: 1/2 large Head of red cabbage 2 Tablespoon(s) Butter 2 Teaspoon(s) Vegetable oil 2 large Shallots, minced 1 large Clove garlic, minced 3 Tablespoon(s) Brown sugar 1 Tablespoon(s) Tomato paste 2 Tablespoon(s) Sherry vinegar 2 medium Ripe, pears Directions: Quarter cabbage: discard core. Cut cabbage into fine shreds. You can use the fine slicing disc of food processor or cut by hand. Melt butter over medium heat in a large, deep skillet or wok. Add oil, shallots and garlic; cook 1 minutes without browning. Add sugar, tomato paste, sherry vinegar and pepper, cook 1 minute, mashing tomato paste against side of pan to incorporate any clumps. Increase heat to med-hig. Add cabbage and pears; cook, stirring frequently, until tender-crisp. Garnigh with Italian (flat-leaf) parsley, chopped, if desired. Serve at once. Makes 6 servings. Per serving: Calories 173 Fat 8.9g Cholesterol 10mg Sodium 71mg Percent Calories from Fat 46%
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