This recipe for Braised Red Cabbage and Pears is a beautiful side dish next to roasted chicken, a slow-cooked pot roast, or wild game. It makes for a hearty meal alongside sausages and a big scoop of homemade mashed potatoes. For a vegetarian meal, try it as an accompaniment to your favorite pierogies.
In our family, we try to eat seasonally as best as we can. In the winter we tend to eat a lot of root vegetables, plus frozen and canned vegetables and fruits. But towards the end of winter, the cravings for something fresh really start to set in. And now don’t get me wrong, I do still purchase some fresh produce from the grocery store in the winter, but it’s often pricier and the quality can be lacking. Fortunately, we aren’t limited to eating sad, out-of-season tomatoes when craving garden-fresh produce in the wintertime. Instead, we can turn to those fruits and vegetables that are at their peak in cooler temps. And one of my very favorites is cabbage. It’s inexpensive but also versatile and can be used in so many different ways.
In this recipe for Braised Red Cabbage and pears, I’ve used red cabbage plus a pear for a little bit of sweetness and then braised them together in a German-style sweet and sour sauce. It’s one of my favorite side dishes for when it’s chilly outside, and I need a vegetable dish to accompany a hearty meal, like a roast, sausages with mashed potatoes, or some homemade pierogi. It’s also a beautiful, colorful dish that’s perfect for any holiday table. This recipe is one that I originally wrote for Capper’s Farmer. If you want to read the whole post, read it here at Capper’s Farmer, but if you just want the recipe, then just scroll down the page for it.
I hope you enjoy!
This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.