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Ingredientes
- 1/2 lrg Head of red cabbage (about 1 % pounds)
- 2 Tbsp. Butter
- 2 tsp Vegetable oil
- 2 lrg Shallots, chopped
- 1 lrg Clove garlic, chopped
- 3 Tbsp. Brown sugar
- 1 Tbsp. Tomato paste
- 2 Tbsp. Sherry vinegar or possibly rice-wine Vinegar Freshly grnd black pepper
- 2 x Ripe, med pears, peeled, Cored & cut Into thin strips Italian parsley (optional)
Direcciones
- Quarter cabbage: throw away core. Cut cabbage into fine shreds. You can use the fine slicing disc of food processor or possibly cut by hand. Heat butter over medium heat in a large, deep skillet or possibly wok. Add in oil, shallots and garlic; cook 1 min without browning. Add in 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 in cabbage and pears; cook, stirring frequently, till tender-crisp. Garnigh with Italian
- (flat-leaf) parsley, minced, if you like. Serve at once.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 71 | 62% |
| Total Fat 8.03g | 10% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 15mg | 5% |
| Sodium 77mg | 3% |
| Potassium 62mg | 2% |
| Total Carbs 11.0g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.56g | 7% |
| Protein 0.27g | 0% |
