Seasonal Ontario Food

Here's a simple and really delicious way to cook red cabbage. The actual cooking time is quite short, so you could shred the red cabbage in advance for minimal last-minute fuss. I wouldn't peel the pears in advance though; they won't hold up well and should be done just before they go into the pot. If you are quick with them you can work on them while the cabbage gets started.

 

4 servings

30 minutes prep time 

3 or 4 pods green cardamom

1/2 teaspoon anise seed

12 black peppercorns

1/2 teaspoon salt

3 cups shredded red cabbage

3 large bosc pears

2 tablespoons unsalted butter

1/4 unsweetened cranberry juice 

Crush the cardamom and remove and discard the green papery husks. Grind the interior seeds with the anise seed, peppercorns, and salt. Put the aside until wanted. 

Shave the red cabbage into shreds and chop them slightly. Peel and core the pears, and cut them into bite-sized pieces. 

Heat the butter in a large skillet with a lid over medium-high heat. When it is melted and sizzling, add the cabbage and the cranberry juice. Stir well, cover, and cook for 2 or 3 minutes. Stir occasionally. Remove the lid, and cook for another 2 or 3 minutes, stirring occasionally, until the cranberry juice has evaporated and the cabbage is cooking in mostly butter. Sprinkle the seasonings over it, mix in well, and cook for another minute or so. 

Add the pear slices and continue cooking, stirring occasionally, for another 3 or 4 minutes, until they are tender and the whole dish is cooked to your liking. Serve at once. 

Last year at this time I did a pre-Christmas recipe round-up.