April 10, 2020

Braised Cabbage With Pears & Cumin

Recipe: Antoni Porowski

Prep Time: 20 minutes

Total Time: 40 minutes

“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.”


  • 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


Yield: Serves 4 to 6

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.

Paul Brissman


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.