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With a small head of red cabbage or half of a large one you can prepare a delicate sweet-and-sour red cabbage. The grated pear dissolves and virtually disappears in the braised cabbage, contributing a gentle sweetness.

Braised Red Cabbage with Pears

3/4 pound red cabbage, cut into wedges, cored
1 large Bosc or Bartlett pear (8 to 10 ounces)
2 tablespoons butter in small pieces
2 tablespoons balsamic vinegar, or more to taste

1 tablespoon brown sugar, packed
Salt and freshly ground black pepper

1. Slice the cabbage wedges finely by hand. Transfer to a large saucepan or Dutch oven. Quarter, core and peel the pear.
2. Grate the pear on the coarse side of a four-sided grater. Add to the saucepan along with the butter, 2 tablespoons balsamic vinegar, brown sugar. Season to taste with salt and pepper.
3. Cover and cook over medium-low heat, stirring often until cabbage is tender, about 30 minutes. Taste and adjust seasoning, adding another splash of balsamic vinegar if necessary.

Serves 4.

Note: Recipe may be doubled.