Braised Red Cabbage with Pears and Parmesan
Ingredients
- 1 small head of red cabbage, about 2 pounds
- 3 red pears
- 5 tablespoons unsalted butter, divided
- ½ yellow onion, thinly sliced, about 1 cup
- 3 cloves garlic, minced
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground allspice
- ½ cup dry red wine
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 8 ounces Parmesan cheese, cubed
- 1/3 cup chopped walnuts
- Fresh thyme and parsley, chopped, optional
- Honey, optional
Instructions
- Serves 4 to 6 Peel any loose or bruised leaves off the outside of the cabbage and trim the stem. Cut the cabbage in half lengthwise, then cut those halves again until you have 8 wedges. Set aside. Cut the pears in half lengthwise. Scoop out the core and cut into 12 wedges. Set aside. In a 12-inch ovenproof skillet, melt 1 tablespoon butter over medium heat. Sauté the onions for 5 to 7 minutes, until translucent. Add the garlic and sauté another 2 minutes, then transfer the onions and garlic to a bowl. Add 3 tablespoons of butter to the skillet. Once the butter is melted and hot, add the cabbage and arrange it so one side of each wedge touches the bottom of the pan. It will be crowded. Sear one side for 5 to 6 minutes until nicely browned. Flip the cabbage and add the pear wedges in between the cabbage. Sprinkle with salt, pepper and allspice. Pour the wine over everything and simmer for 2 to 3 minutes, until it has reduced by half. Add the broth and lemon juice, reduce the heat to low, cover and gently simmer for 15 to 20 minutes until tender. Preheat the oven to broil. Remove the pan from the heat and carefully move the cabbage and pears to a bowl. Scrape the bottom of the pan to loosen delicious charred bits. Pour ¾ of the sauce from the pan into a small saucepan. Cook the sauce, uncovered, over medium heat until it reduces and thickens, about 10 minutes. Swirl in 1 tablespoon of butter and set aside. Return the cabbage and pears to the 12-inch pan, spoon the onions and garlic over the wedges, sprinkle with Parmesan cheese and walnuts, and broil in the oven until the cheese is melted and bubbling, about 3 to 5 minutes. Remove from the oven and sprinkle herbs on top, if using. Let sit for 5 minutes before eating. Drizzle each serving with the reserved sauce and honey, if desired. Edible Michiana original recipe
