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                                                                  Frozen pearl onions are key here - they allow you to enjoy the little treasures tucked into the folds of the purple cabbage without the hassle of peeling.

                                                                  Ingredients
                                                                  • Yes No firm ripe red pears
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 8 thick cut oz bacon pieces
                                                                  • Yes No 1 lb frozen pearl onions
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 turkish bay leaf
                                                                  • Yes No 4 lb red cabbage
                                                                  • Yes No 2 cup full bodied red wine
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Peel pears, halve lengthwise, then core. Slice pears into 1/4 -inch-thick slices, then toss in a bowl with vinegar.
                                                                  • Cook bacon in a large (5- to 6-quart) pot over moderately low heat until crisp tender. Transfer cooked bacon with a slotted spoon to a plate.
                                                                  • Add onions, cinnamon stick, and bay leaf to rendered bacon fat and cook over moderate heat, stirring occasionally, until onions have browned, about 5 minutes.
                                                                  • Add cabbage, wine, broth, tomato paste, salt, and pepper. Cook over moderate heat, covered, stirring occasionally, until cabbage is firm-tender, about 30 minutes.
                                                                  • Add pears and vinegar to cabbage and cook 15 minutes more. Remove bay leaf and serve.
                                                                  Yields: 12
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

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