Sauteed Savoy Cabbage and Pears
Elevate your weeknight dinners with this irresistible recipe for Sautéed Savoy Cabbage and Pears—a delightful combination of tender, buttery cabbage and caramelized ripe pears, accented with fresh thyme and a touch of white wine vinegar for a perfectly balanced dish. This quick and easy side dish comes together in just 35 minutes and delivers layers of flavor, from the subtle sweetness of pears to the aromatic garlic and a hint of heat from optional red pepper flakes. Perfect as a warm veggie-forward main or paired with roasted meats, this recipe is a celebration of simple ingredients transformed into something truly special. Try this comforting yet elegant dish for your next meal and savor the unique blend of savory and sweet!
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Recipe Information
Ingredients
- 1 head (medium) Savoy cabbage
- 2 whole Ripe pears
- 2 tablespoons Salted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 teaspoon White wine vinegar
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Remove the outer leaves of the Savoy cabbage and cut the cabbage in half. Remove the core and slice the cabbage into thin strips.
Peel and core the pears, then cut them into thin wedges.
Mince the garlic cloves and set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the olive oil to the pan.
Once the butter is melted and foamy, add the pear wedges. Cook for 4-5 minutes, flipping occasionally, until the pears are golden and slightly caramelized. Remove the pears from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced cabbage to the skillet and toss to coat it with the butter and garlic. Cook for 7-9 minutes, stirring occasionally, until the cabbage begins to wilt and lightly brown.
Sprinkle the thyme leaves, sea salt, black pepper, and red pepper flakes (if using) over the cabbage. Stir well to combine.
Return the caramelized pears to the skillet, gently folding them into the cabbage.
Drizzle the white wine vinegar over the mixture, let it cook for 1-2 minutes, and stir to combine.
Remove the skillet from the heat and adjust seasoning if needed. Serve warm as a side dish or a light, flavorful main.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 51.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 324 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2222 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
