Beer-Braised Cabbage

From Cook's Country | February/March 2009

Why this recipe works:

To pump up the flavors of the braising liquid in our Beer-Braised Cabbage, we chose a light-bodied lager. We also used beer-complementing ingredients like sautéed onion, mustard, vinegar, and thyme. To ensure the cabbage didn’t overcook from extended simmering, we simmered the braising liquid… read more

To pump up the flavors of the braising liquid in our Beer-Braised Cabbage, we chose a light-bodied lager. We also used beer-complementing ingredients like sautéed onion, mustard, vinegar, and thyme. To ensure the cabbage didn’t overcook from extended simmering, we simmered the braising liquid until slightly thickened before adding the cabbage.

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Serves 4

You can substitute ¼ teaspoon of dried thyme for the fresh. This hearty side dish is a nice complement for pork.

Ingredients

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