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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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%
| 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 |
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