3/4 lb red cabbage, in 2 or 3 wedges, cored
1 large bosc or bartlett pear (8-10 ounces)
2 tablespoons unsalted butter, in small pieces
2 tablespoons balsamic vinegar, or more to taste
salt and freshly ground pepper
Slice the cabbage wedges finely by hand. Transfer to a pot. Quarter, core and peel the pear. Grate the pear on the coarse side of a four sided grater. Add to the pot along with the butter, 2 tablespoons balsamic vinegar, and salt and pepper to taste. Cover and cook over moderately low hear, stirring often, until cabbage is tender, about 30 minutes. Taste and adjust seasoning, adding another splash of balsamic vinegar if necessary.
recipe from “Fresh From the Market” by Janet Fletcher 2008