Fine Cooking Magazine - November/December 2020

Servings: 4

To serve a bigger group, this side salad can easily be doubled. Good thing, too, because its sweet, earthy flavor is a real crowd pleaser.

Ingredients

2 Tbs. extra-virgin olive oil; more for the baking sheet
1 lb. red cabbage, trimmed and cut lengthwise into thin slices
Kosher salt and freshly ground black pepper
2 firm pears, such as Bosc or Bartlett, sliced into 1/2-inch-thick wedges
3 scallions, thinly sliced (about 1/4 cup)
2 tsp. pear brandy, such as Poire William
2 tsp. high-quality white-balsamic vinegar
1/2 tsp. caraway seeds; more to taste
1/3 cup toasted pecan halves, coarsely chopped, for serving
Finely grated zest of 1/2 orange, for serving

Preparation

Position a rack in the top third of the oven, and heat the broiler on high. Line a large rimmed baking sheet with foil, shiny side
down, and lightly grease the foil with oil. Arrange the cabbage slices on the sheet, and brush with 1 Tbs oil. Broil until the edges are nicely charred, 12 to 14 minutes. Transfer to a medium bowl, and season to taste with salt and pepper. Allow to cool completely.
In a medium bowl, combine the pears with half of the scallions, the brandy, vinegar, the remaining 1 Tbs. oil, and the caraway seeds, and toss. Transfer the cabbage to a platter. Top with the pears, and sprinkle with the pecans, zest, and remaining scallions.

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Reviews (5 reviews)

JRobins | 02/19/2020
Oh my gosh! My husband and son are not fans of either pears or cabbage. My son is a foodie and very opinionated. They LOVED this! I added a little crumbled goat cheese as well. It paired really well with salmon. 10 stars!
missmoorea | 09/30/2019
Made this yesterday, I enjoyed it

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What We're Cooking Now

Name: Roasted Cabbage Salad with Pears and Pecans
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tbs. extra-virgin olive oil; more for the baking sheet; 1 lb. red cabbage, trimmed and cut lengthwise into thin slices; Kosher salt and freshly ground black pepper; 2 firm pears, such as Bosc or Bartlett, sliced into 1/2-inch-thick wedges; 3 scallions, thinly sliced (about 1/4 cup); 2 tsp. pear brandy, such as Poire William; 2 tsp. high-quality white-balsamic vinegar; 1/2 tsp. caraway seeds; more to taste; 1/3 cup toasted pecan halves, coarsely chopped, for serving; Finely grated zest of 1/2 orange, for serving