Recipe
Savoy Cabbage with Pears and Chestnuts
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced, lengthwise
- 1/3 cup pear eau de vie, such as Poire William
- 1 head savoy cabbage, cut into 1-inch square pieces
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 large pear, diced into 1/4-inch cubes
- 1/4 cup chestnuts, sliced
Directions
In a large, high sided sauté pan over medium heat, melt the butter and add the shallots. Cook the shallots until they are just golden brown, about 3 minutes. Add the pear eau de vie and the cabbage and cook, stirring until the cabbage is slightly wilted, 6 to 8 minutes. Add the heavy cream and cook until the cream becomes thick and coats the cabbage, 3 minutes longer. Add the pears and chestnuts and stir until warmed but not cooked through.
Serve immediately.
Recipe Details
- Source: EMERILS TEST KITCHEN [5]
- Dish Type: Sides [6]
- Cuisine: Contemporary American [7]
- Cooking Method: Braising [8]
- Occasion: Any [9]
- Effort Level: Simple [10]
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