Tuesday, November 18, 2014

A Simple Baked Cabbage and Pear Side Dish

The lowly cabbage is one of my husband's favorite vegetables. I love it too and am constantly thinking up new ways to use it. 

And there are many ways: coleslaw, sauerkraut, cooked with corned beef for St. Patrick's day, kimchi, vegetable soup, stir fry, borscht, stuffed cabbage rolls, braised, steamed, roasted, egg rolls, and so much more.

Cabbage is an under recognized nutritional powerhouse, is available year round, and is cheap!

I made this simple pear and cabbage side dish to serve as a salad with a rich meal. The pears added a sweetness to the dish and mellowed the often piquant taste of the cabbage.  Some of my dining companions didn't even know it was cabbage.

You can fancy it up if you wish. Some crumbled bacon would be delicious. Chunks of blue cheese and toasted walnuts would be scrumptious.

Baked Cabbage and Pears
1 small head cabbage, cored and chopped into bite-sized pieces
1 small sweet onion, chopped
2 pears, cored and sliced
2 Tbsp. butter, plus more for pan if desired
Salt and pepper to taste
Juice from half a lemon
Cayenne pepper, optional

Preheat oven to 375 degrees. Butter (or spray) an 8x8 inch baking dish.

Place cabbage into prepared dish, then layer the onions. Add salt and pepper to taste. Spread pear slices over the cabbage and onions and sprinkle with lemon juice. Dot the top with butter.

Cover the dish with foil and bake for 20 - 30 minutes, until desired tenderness.

Arrange on salad plates and dust with a little cayenne pepper if desired.


  1. I really enjoy how you see food! I would never have married these two in a dish, but this sounds great!

    1. Melynda, that is such a sweet thing to say. Thank you and thank you for your comment. xoxo, Rocquie

  2. Cabbage really is good stuff, and I'm guilty of not using it as often as I should. Which is weird, because I really like it. Why do we so often overlook the ordinary? But most of us do, always chasing the exotic. Anyway, love the idea of pairing pears with cabbage. ;-) Really excellent idea -- thanks.

    1. John, cabbage is a major crop and well loved, here in the Appalachian Mountains of Western North Carolina. Since "locally grown" is so hot, I don't understand why the cabbage continues to be overlooked in trendy restaurants and on blogs. Oh well, we still love her. ;-) Thank you for your comment, Rocquie