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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1/2 lrg Head of red cabbage (about 1 % pounds)
- 2 Tbsp. Butter
- 2 tsp Vegetable oil
- 2 lrg Shallots, chopped
- 1 lrg Clove garlic, chopped
- 3 Tbsp. Brown sugar
- 1 Tbsp. Tomato paste
- 2 Tbsp. Sherry vinegar or possibly rice-wine Vinegar Freshly grnd black pepper
- 2 x Ripe, med pears, peeled, Cored & cut Into thin strips Italian parsley (optional)
Method
- Quarter cabbage: throw away core.
- Cut cabbage into fine shreds.
- You can use the fine slicing disc of food processor or possibly cut by hand.
- Heat butter over medium heat in a large, deep skillet or possibly wok.
- Add in oil, shallots and garlic; cook 1 min without browning.
- Add in 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 in cabbage and pears; cook, stirring frequently, till tender-crisp.
- Garnigh with Italian
- (flat-leaf) parsley, minced, if you like.
- Serve at once.
- Makes 6 servings.
