| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | New import | 4 | Servings |
INGREDIENTS
| 1/2 | Head of red cabbage, about | |
| 1 | % pounds), % pounds | |
| 2 | T | Butter |
| 2 | t | Vegetable oil |
| 2 | Shallots, minced | |
| 1 | Clove garlic, minced | |
| 3 | T | Brown sugar |
| 1 | T | Tomato paste |
| 2 | T | Sherry vinegar or rice-wine |
| Vinegar | ||
| Freshly ground black pepper | ||
| 2 | Ripe, med pears peeled | |
| Cored & cut | ||
| Into thin strips | ||
| Italian parsley, optional |
INSTRUCTIONS
1997 Quarter cabbage: discard core. Cut cabbage into fine shreds. You can use the fine slicing disc of food processor or cut by hand. Melt butter over medium heat in a large, deep skillet or wok. Add oil, shallots and garlic; cook 1 minutes without browning. Add 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 cabbage and pears; cook, stirring frequently, until tender-crisp. Garnigh with Italian (flat-leaf) parsley, chopped, if desired. Serve at once. Makes 6 servings. Per serving: Calories 173 Fat 8.9g Cholesterol 10mg Sodium 71mg Percent Calories from Fat 46% Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #132 by BobbieB1@aol.com on May 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 15.3mg
Sodium: 108.7mg
Potassium: 59.6mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 10.5g
Protein: <1g