Braised Root Vegetables and Cabbage with Fall Fruit

Name: Braised Root Vegetables and Cabbage with Fall Fruit
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 small white onion, thinly sliced; 4 carrots, sliced 1/3 inch thick; 4 large radishes, quartered; 4 baby turnips, peeled and quartered; 3/4 pound Savoy cabbage, cored and coarsely chopped; 1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces; 2 garlic cloves, thinly sliced; Salt; Freshly ground pepper; 1/2 cup low-sodium chicken broth; 1 Bosc pear—peeled, cored and cut into 1-inch pieces