November 1, 2008

Beer Braised Cabbage

I've seen several different recipes for braised cabbage lately but it seems that most of them take forever to cook. Like 2 hours in the oven forever! I wanted something quicker than that and found Emeril's recipe, which sounded yummy, easy, and quick! You can get this recipe by clicking right here.
Chop 1/2 pound of bacon and cook in a large pan until crispy.
Add sliced onions cook until soft. Add chopped garlic, salt and pepper.
Stir well.
Add sliced cabbage and 1/4 cup mustard (I used Dijon) and stir well.
Cook for 3 minutes. Add a 12 ounces of dark beer (I used Bud Light because that's what was in the fridge!) and cook for 20 minutes, stirring occasionally. Add 1/4 cup heavy cream, stir well and cook, covered, for 10 minutes.
This cabbage was delicious! The heavy cream added a smooth, mellow tasting sauce that was just perfect! I served this with grilled antelope chops. Yummy!


  1. I've never seen a recipe like this before, This looks really good! I love cooked cabbage and it has bacon in it! Fantastic!

  2. Oh man that looks fantastic! I definitely wanna try it, although I don't think I can find any antelope at my store.

  3. Oh I have some mountain cabbage that needs to be used up! Yummy!

  4. Thanks so much for your comment on my blog regarding the death of our cat zipper. It was very sweet of you.

    I've never had cooked cabbage but I do make a wicked cole slaw.

  5. This looks delicious. I love cabbage this way but I think your recipe is the best I have ever seen. Thanks!

  6. Oh wow, I can only imagine what different flavors could come about by using different beers in this. Mmmm. Aside from the antelope chops (which are definitely not available at my local grocer) this might be served up next week!


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