Braised red cabbage with pear and bay

Red cabbage with pear: sweet and sour in one pan.

Serves 4 · Preparation: 20 min · Cooking: 50 min

Equipment

Large pan with lid, sharp knife, wooden spoon

Ingredients

• 800 g trimmed red cabbage
• 2 firm pears (about 300 g)
• 1 large onion (about 150 g)
• 2 tablespoons sunflower oil
• 150 ml water
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 tablespoon brown sugar
• salt and pepper to taste

Method

1. Finely shred the red cabbage. Peel the onion and slice into half-rings. Heat the oil in the pan and cook the onion gently for 5 minutes without browning it.
2. Add the red cabbage, water, vinegar, bay leaves and sugar. Stir, bring to the boil and braise with the lid on over low heat for 35 minutes. Stir occasionally and add a little water if the pan becomes dry.
3. Peel and core the pears, then dice them. Stir into the cabbage and braise for another 10 to 15 minutes, until the cabbage is tender and the pear is cooked but not falling apart.
4. Remove the bay leaves. Season with salt and pepper and serve warm.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

None of the usual fourteen allergens is intentionally added; check packaged ingredients if you have an allergy.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.