June 24, 2016
Side Dishes, Fruit, Pear,
Vegetables, Cabbage, North American, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, No Eggs, Vegetarian, Wine, Make it from scratch, Kosher Dairy more
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"As this cabbage cooks and the liquid cooks off, the flavors concentrate softening the cabbage's bite into a mellow, autumnal side dish. The caramelized roasted pears provide a sweet balance and are as versatile as your imagination allows. Pares well with any meat and is especially appropriate alongside roasted pork, pork chops, meatloaf, etc.
Source: Family Table, Favorite Staff Meals from our Restaurants to your Home"
Melt the butter in a large heavy skillet or Dutch oven over medium-low heat. Add the cabbage and onions and cook for 2 minutes, stirring to coat.
Add the apple juice, white wine, and sugar. Raise the heat to medium and simmer uncovered for about 1 hour, stirring occasionally until the cabbage becomes tender and the liquid has reduced by three fourths.
Preheat the oven to 450-degrees. Line a baking sheets with parchment paper.
Melt the butter in a small saucepan. Add the brown sugar and stir until it dissolves. Remove from heat.
In a bowl, gently toss the pear slices with the butter and sugar mixture, coating them well.
Transfer to the baking sheet, spreading them out in a single layer, and roast them until they are caramelized and easily pierced with a toothpick, 12 - 15 minutes.
Remove from the oven and keep warm.
Season the cabbage with salt and pepper to taste and stir in the white vinegar. Garnish with the roasted pears and serve.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Ten stars! Absolutely loved it. We had it with pork chops.