This recipe rings the changes on the old favourite, cabbage with apples, using pears instead. All varieties of dessert pears can be used successfully in this dish, which has a gentle, mellow flavour after long, slow cooking. It's a perfect accompaniment for bacon.
Serves 4 - 6
1 garlic clove, skinned and crushed
900 g (2 lb) red cabbage, finely shredded
2 large firm pears, peeled, cored and thickly sliced
salt and pepper
150 ml (1/4 pint) vegetable or chicken stock
30 ml (2 tbsp) lemon juice
1. Rub the garlic round the sides of a 3.4 litre (6 pint) casserole. Spoon half of the cabbage into the dish, followed by a layer of pears. Season to taste and repeat the layers. Pour over the stock and lemon juice.
2. Cover tightly and bake at 170°C (325°F) mark 3 for about 2 hours or until the cabbage is just tender. Adjust the seasoning and stir gently to mix together before serving.