Recipe:
Beer Braised Cabbage
So it's St. Patrick's Day. You've rummaged through your dresser for anything green while looking forward to an evening that you'll likely forget. But before you hit the town, make sure to eat up because it might be a late night drinking Black & Tans.
What better way to start the celebration than having a wee taste of the Irish. That means cabbage, and in the spirit of the day, let's braise it in beer (homemade is always best) with a little brown sugar and mustard for a saucy, crispy, and all-around tasty St. Patrick's Day Treat.
What You Need
- 1 tablespoon butter or olive oil
- 2 tablespoons onion, minced
- 1 clove garlic
- 1-12 oz beer of your choice
- 2 teaspoons dry mustard
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 head of cabbage, shredded
- 1/2 teaspoon salt
- Pepper to taste
What You Do
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In a skillet over medium heat, heat butter or oil. Add onion and garlic, and cook for two minutes.
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Stir in your beer, mustard, brown sugar, and Worchestershire to the skillet.
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Add cabbage, salt, and pepper, and use tongs to coat in liquid. Cover with a lid and cook for 8-10 minutes, or until the texture suits your taste.
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Remove the cabbage from the skillet and put aside. Turn the heat up to medium-high and cook the remaining liquid until it reduces by half, or comes to a syrupy consistency. Use a wooden utensil to scrape any harden bits from the bottom of the pan.
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Pour reduced liquid over the cabbage and serve!
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