1. Combine water, sugar, vinegar, and bouillon granules in a large skillet over high heat. Cover, reduce heat, and simmer 1 minute. Add cabbage to pan, and cook 2 minutes, stirring frequently.
2. Add chopped pear, and sauté 2 minutes or until pear is crisp-tender; remove from heat. Sprinkle salad with crumbled blue cheese, and serve immediately.
carbo rating: 10