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Food

Braised Cabbage With Pears & Cumin

“Pears offer a nice change of pace from the usual apple in this dish, and I love the way their sweet, gritty texture half dissolves and cooks into the vinegar and cabbage juices,” says Queer Eye‘s culinary expert, Antoni Porowski. “This makes a great side for Pork Chop Like at Kiki’s Taverna.”

Ingredients


Serves 46

  • 2 firm-ripe Bosc or Bartlett pears
  • 3 tbsp olive oil
  • 1 large red cabbage (2 to 2 1⁄2 lbs.), quartered, cored and cut crosswise into thin strips
  • 2 bay leaves
  • 1⁄2 tsp cumin seeds
  • 1⁄2 tsp kosher salt
  • 1⁄4 cup plus 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp unsalted butter (optional)
  • Freshly ground black pepper

Directions

Make Braised Cabbage

  1. Quarter and core pears. Coarsely grate or cut into 1⁄4″ pieces.
  2. Heat oil in large Dutch oven or other wide, heavy pot with lid over medium heat. Add pears, then stir in cabbage, bay leaves, cumin seeds and 1⁄2 teaspoon of salt, and cook, stirring frequently, until cabbage begins to wilt, about 5 minutes.
  3. Add 1⁄4 cup of vinegar and 2 teaspoons of water. Cover pot and gently simmer over medium-low heat, stirring once or twice, until cabbage is tender but still retains a touch of bite, 14 to 16 minutes.
  4. Remove pot from heat and discard bay leaves. Stir in honey, remaining 2 tablespoons of vinegar and butter, if desired. Season to taste with salt and pepper. Serve hot.

Source

Adapted from Antoni in the Kitchen by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mi in Harcourt.

  • Photographer Paul Brissman
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