Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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

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