This beer braised cabbage recipe is such a good one to have on hand. Not only is it easy to prepare and requires few ingredients but it packs a hell of a flavor punch.
I braised the cabbage in a pale ale (Bell’s Brewery Midwestern Pale Ale to be exact) which imparts a lovely bitterness to the finished dish. It has a myriad of flavors ranging from bright to toasty and a wonderfully luxurious mouthfeel. This would make an excellent side dish to any main course though I chose to enjoy it with some plump German style frankfurters.
Beer Braised Purple Cabbage
- 1/2 head of purple cabbage, finely shredded
- 1/2 white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 teaspoon caraway seeds
- 1 tablespoon butter
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 bottle good quality pale ale of your choice
- olive oil, salt and pepper
In a large pot over medium heat saute the thinly sliced onions in some oil. When the onions have turned golden brown and softened, add the sliced garlic and the caraway seeds to the pot and continue sauteeing for another two minutes so that the caraway seeds can toast and the garlic can soften.
Add the cabbage to the pot next and stir around for about one minute before drowning the pot in the beer. Add the butter and allow to melt. Reduce the pot to a simmer and cover for 10 minutes. Uncover and allow to simmer another 10 minutes. The liquid will have reduced slightly but it will still be plenty saucy!
To finish her off, stir in the mustard and the cider vinegar and season generously with salt and pepper. I garnished mine with some fresh oregano but any fresh green herb would be equally as delicious, such as parsley or chives.
Share it with somebody you love and enjoy! Cheers!