To pump up the flavors of the braising liquid in this Beer-Braised Cabbage, Cook’s Country chose a light-bodied lager. They also used beer-complementing ingredients like sautéed onion, mustard, vinegar, and thyme. To ensure the cabbage doesn’t overcook from extended simmering, the braising liquid is simmered until slightly thickened before adding the cabbage.
A great side dish that’s quick enough for a weeknight. You can substitute ¼ teaspoon of dried thyme for the fresh. This hearty side dish was a nice complement to the pork, although you can serve it as a vegetarian side.
- 2 Tbsp. unsalted butter
- 1 onion, chopped fine
- ½ cup beer, preferably light-bodied lager
- 1 Tbsp. whole grain mustard
- ½ tsp. minced fresh thyme
- 1 small head green cabbage (about 1 lb.), halved, cored, and sliced thin
- 2 tsp. cider vinegar
- Salt and pepper
- Melt butter in large skillet over medium-high heat. Cook onion until softened, about 5 minutes.
- Stir in beer, mustard, and thyme and simmer until slightly thickened, about 2 minutes.
- Add cabbage and vinegar and cook covered, stirring occasionally, until wilted and tender, about 8 minutes.
- Season with salt and pepper. Serve.
Recipe from Cook’s Country