Beer-Braised Cabbage

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.

We paired the cabbage with a pan-seared pork chop and braised red potatoes with miso and scallions.

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.

Beer-Braised Cabbage

  • Servings: 4
  • Difficulty: easy
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  • 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


  1. Melt butter in large skillet over medium-high heat. Cook onion until softened, about 5 minutes.
  2. Stir in beer, mustard, and thyme and simmer until slightly thickened, about 2 minutes.
  3. Add cabbage and vinegar and cook covered, stirring occasionally, until wilted and tender, about 8 minutes.
  4. Season with salt and pepper. Serve.

Recipe from Cook’s Country

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