Ingredients:

1/2 lg Head of red cabbage (about 1 pound)
2 tbs Butter
2 ts Vegetable oil
2 lg Shallots, minced
1 lg Clove garlic, minced
3 tbs Brown sugar
1 tbs Tomato paste
2 tbs Sherry vinegar or rice-wine vinegar
Freshly ground black pepper
2 Ripe, med pears, peeled, cored & cut into thin strips
Italian parsley (optional)

Methods:

Quarter cabbage: discard core. Cut cabbage into fine shreds. You can use the fine slicing disc of food processor or cut by hand. Melt butter over medium heat in a large, deep skillet or wok. Add oil, shallots and garlic; cook 1 minutes without browning.

Add sugar, tomato paste, sherry vinegar and pepper; cook 1 minute, mashing tomato paste against side of pan to incorporate any clumps. Increase heat to med-high. Add cabbage and pears; cook, stirring frequently, until tender-crisp. garnish with Italian (flat-leaf) parsley, chopped, if desired. Serve at once.