| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
New import |
4 |
Servings |
INGREDIENTS
| 1/2 |
lg |
Head of red cabbage (about |
| 1 |
|
% pounds) |
| 2 |
tb |
Butter |
| 2 |
ts |
Vegetable oil |
| 2 |
lg |
Shallots, minced |
| 1 |
lg |
Clove garlic, minced |
| 3 |
tb |
Brown sugar |
| 1 |
tb |
Tomato paste |
| 2 |
tb |
Sherry vinegar or rice-wine |
|
|
Vinegar |
|
|
Freshly ground black pepper |
| 2 |
|
Ripe, med pears, peeled, |
|
|
Cored & cut |
|
|
Into thin strips |
|
|
Italian parsley (optional) |
INSTRUCTIONS
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, 1997
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