Pears give this Cabbage and Pears side dish a creamy sweetness. Serve it with a rotisserie chicken and mashed potatoes if desired.
2 tablespoons butter
1 small savoy or napa cabbage, shredded
2 ripe but firm Bosc or Anjou pears
1/2 teaspoon sugar
Salt and pepper to taste
Tip: Choose cabbage heads that are heavy for their size. The leaves should be crisp and tightly packed.
Melt 1-tablespoon of butter in a nonstick skillet over low heat.
Add the shredded cabbage and toss to coat with margarine. Cover and simmer for ten minutes. Remove from heat.
While the cabbage is cooking, peel, halve and core the pears. Slice pears thinly.
Melt remaining butter in a skillet over high heat. Add the pears and sugar. Cook for 30 seconds.
Stir the pears into the cabbage. Season with salt and pepper.
- Discard outer leaves, core and finely shred the cabbage.
- Remember that cabbage should be cooked until it is just tender.
- Overcooked cabbage will be soggy and can have a strong acid taste.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 147; Total Fat: 7g; Cholesterol: 0mg; Sodium: 99mg; Carbohydrates: 23g; Protein: 6g; Fiber: 3g
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