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Braised Red Cabbage With Roasted Pears

Created by ForeverMama on June 24, 2016

FOR THE BRINED CABBAGE
3 tablespoons unsalted butter
1 head (2 pounds) red cabbage (about 2 pounds, quartered, cored, and thinly sliced
1 1/2 cups yellow onions, thinly sliced
4 cups apple juice
1 cup dry white wine
1/4 cup granulated sugar

Kosher salt and freshly ground black pepper
1/4 cup white vinegar
FOR THE ROASTED PEARS
6 tablespoons unsalted butter (3/4 stick)
1/2 cup light brown sugar, packed
4 Bosc (1 1/2 pounds) pears (halved lengthwise, cored, and cut top to bottom into 1/4-inch-thick slices)

TO MAKE THE BRAISED CABBAGE
Step 1: 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.
Step 2: 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.
MEANWHILE MAKE THE ROASTED PEARS
Step 3: Preheat the oven to 450-degrees. Line a baking sheets with parchment paper.
Step 4: Melt the butter in a small saucepan. Add the brown sugar and stir until it dissolves. Remove from heat.
Step 5: In a bowl, gently toss the pear slices with the butter and sugar mixture, coating them well.
Step 6: 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.
Step 7: Remove from the oven and keep warm.
Step 8: Season the cabbage with salt and pepper to taste and stir in the white vinegar. Garnish with the roasted pears and serve.
NOTE: At the start, the read cabbage will be swimming in what looks like too much liquid, but as it simmers, the liquid will absorb concentrating the flavors and softening the cabbage's bite into a mellow, autumnal side dish