Red cabbage with pears and pig

Prep: 20 minutes Cook: 30 to 60 minutes

Makes: 8-12 servings

1⁄4 pound smoked pork chops, cut into medium dice

2 tablespoons vegetable oil

1 medium onion, julienned

1 to 2 garlic cloves, minced

2to3 pounds red cabbage, cored, shredded

1 cup dry red wine, such as pinot noir

1 1⁄2 cups chicken or beef broth or water

¼ cup sherry vinegar

3 tablespoons brown sugar

2 bay leaves

1⁄2 teaspoon dried thyme or 1 sprig fresh thyme

Salt and pepper to taste

2 pears, cored and sliced or diced

1. In a heavy bottomed stockpot, cook the diced pork chop in the oil over medium-high heat until light brown, 2 to 3 minutes. Remove and set aside.

2. Add onions to pot; cook until wilted and lightly brown, 2 to 3 minutes.

3. Add garlic and cook until fragrant, about 30 seconds.

4. Add cabbage; stir in wine, broth or water, vinegar, brown sugar, bay leaves and thyme. Season lightly with salt and pepper. Turn up heat; when liquid comes to a boil, cover, reduce heat to low (or place in a 325-degree oven), and braise until cabbage reaches desired doneness, usually 30 to 60 minutes. Check liquid levels, and add a little more stock or water if needed.

5. When cabbage is nearly done, add pears and reserved smoked pork; cover again, and cook until the pears are tender, about 5 minutes.

6. Correct seasoning and serve immediately, or cool and hold in the refrigerator for up to a week. Reheat, stirring occasionally, in a covered pan over medium-low heat with a little stock or water to keep it from scorching.

Nutrition information per serving

(for 12 servings): 105 calories, 4 g fat, 1 g saturated fat, 6 mg cholesterol, 14 g carbohydrates, 8 g sugar, 3 g protein, 292 mg sodium, 2 g fiber