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Beer Braised Cabbage

Thu Jan 28, 2010 6:21 am
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Comments: 5 Views: 1743
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1/2 pound bacon,

chopped 2 cups thinly sliced onions

1/4 teaspoon salt

2 teaspoons chopped garlic

1/4 teaspoon freshly ground black pepper, or more to taste

1/2 head green or white cabbage, shredded (about 1 1/2 pounds)

1/4 cup  whole grain spicy mustard

1 teaspoon sugar/ 1 (12-ounce) bottle dark full-flavored beer (recommended: "Dominion Ale")

In a large saucepan, over medium heat, render the bacon until crispy, about 10 minutes. Add the onions, salt, and pepper and cook, stirring, until the onions are soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the cabbage, mustard, and cane sugar and cook, stirring, for 3 minutes. Add the beer, cover, and cook for 20 minutes, stirring occasionally. Serve warm. Note: Cook bacon extra crispy. Later as the cabbage cooks the bacon will reconstitute.



Comments
Sat Jun 09, 2007 9:37 amThis sounds very interesting... Does it get a simular consistency to sour kraut? I suppose the beer adds some acididy and body, sounds good.

Sat Jun 09, 2007 9:40 amThe left overs were the best, a few days later as the cabbage had a chance to ferment a little and became more like sauerkraut.

Sun Jan 18, 2009 7:03 am
Name: bobo | Comment: Looks like Emeril's recipe to me!!

Wed Jan 20, 2010 12:56 pm
Name: Laurie | Comment: Bobo is right...this is Emeril's recipe to a T (just omitting the heavy cream)

Wed Jan 27, 2010 1:03 pm
Name: Laurie | Comment: Well, I made it as directed and it ended up looking like a gross beige mess. It was soupy too. I tasted it, and it tasted fine-nothing exciting-so I added in the cream that is called for in Emeril's recipe (which this is). Maybe it tasted a bit better, but I will not make this again. I love cabbage, but I think I just prefer plain cooked cabbage.

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