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Braised Cabbage with Pears

Braised Cabbage with Pears
Braised Cabbage with Pears
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This recipe for Braised Cabbage with Pears is a hearty side dish to make during any season. The cabbage recipe is easy to prepare with just a few ingredients. Pears add a nice element of taste and texture to the easy cabbage recipe. The pears and cabbage are complemented by the addition of a touch of white wine and balsamic vinegar. The result is a well-balanced side dish that will be enjoyed by all.

This easy side dish goes with all kinds of different recipes.  It is wonderful served with a pork roast or chicken recipe. In addition to these serving options, it makes for a great vegetarian lunch. Come December, this makes for the perfect Christmas side dish.

Serves4 people

Cooking Vessel SizeNonstick 4.3 Quart Saute Pan



  • 2 tablespoons butter
  • 1 sweet onion, halved, peeled, and cut into thin half-rings
  • 1 clove garlic, minced
  • 1 medium head red cabbage, cored and cut into 2-inch pieces
  • salt and pepper, to taste
  • 1/2 cup dry white wine
  • 3 tablespoons balsamic vinegar
  • 1 bay leaf
  • 2 firm ripe USA Pears, such as Bosc or Anjou


  1. Melt the butter in a nonstick 4.3-quart saute pan over medium heat. Once foamy, add the onions and saute until just beginning to brown, about 5 minutes. Add the minced garlic and cook an additional 30 seconds.

  2. Add all of the cabbage to the pot and season generously with salt and pepper. Saute the cabbage, stirring often, until softened and glossy, about 5 minutes more.

  3. Add the wine and continue to cook until it has mostly evaporated, again, about 5 minutes. Add the balsamic vinegar and the bay leaf, stir, and cover the cabbage, reducing the heat to low.

  4. Cook the cabbage for 45 minutes, Stirring it every 15 minutes. After 45 minutes, cut the pears into a medium dice and add them to the pot. Stir and cover, cooking 15 minutes more.

  5. Check the seasoning of the dish, adding salt, pepper, or a little more vinegar if necessary. Serve the cabbage hot.

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Interesting! I never would have thought to do this myself, but I'll have to give it a try. This would make a good, unique side dish or as a filling for baked sweet potatoes.


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