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Cabbage and Pears Pears give this side dish a creamy sweetness. Serve it with a rotisserie chicken and mashed potatoes if desired. Ingredients: 2 tablespoons margarine One small savoy or napa cabbage, shredded Two ripe but firm Bosc or Anjou pears 1/2 teaspoon sugar Salt and pepper to taste Directions: Melt 1-tablespoon of margarine in a nonstick ckillet 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 margarine 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. Tip: Choose cabbage heads that are heavy for their size. The leaves should be crisp and tightly packed. Notes: 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 four servings. Nutritional information per serving: Calories, 147 Fat, 7g Cholesterol, 0mg Sodium, 99mg Carbohydrate, 23g Fiber, 6g Protein, 3g
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