RED CABBAGE BRAISED IN CIDER AND BEER
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
BRAISED CABBAGE
Steps:
- In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
- Remove the bay leaves and serve immediately.
BEER BRAISED CABBAGE
A great side dish for pork.
Provided by Deb Newell
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 14.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 4.9 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 118.6 mg, Sugar 6.9 g
CABBAGE AND SAUSAGES BRAISED IN BEER
This is an easy weeknight recipe that we make often. I use fully cooked sausages - either Brats or Kielbasa.
Provided by Sandyg61
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the sausages and brown on all sides, about 5 minutes.
- Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
- Add the cabbage, stir to combine, cover and simmer for 5 minutes.
- Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 444.6, Fat 36.9, SaturatedFat 14.2, Cholesterol 90, Sodium 1138.7, Carbohydrate 11, Fiber 3, Sugar 5.5, Protein 15.7
BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
GREEN CABBAGE BRAISED IN BEER AND SAUSAGE
A German-style recipe from my friends at the Green Bean Delivery Company, who specialize in organic foods delivered to the home. This dish is a great way to satisfy your family, and quick as can be. Recipe & photo: Greenbeandelivery.com
Provided by Ellen Bales
Categories Pork
Time 20m
Number Of Ingredients 6
Steps:
- 1. Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the sausages and cook until browned on all sides, about 5 minutes.
- 2. Add the mustard and beer and simmer until slightly reduced, about 3 minutes.
- 3. Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes. Season with salt and pepper to taste. Serve while hot.
BEER-BRAISED BRATWURST WITH CABBAGE
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.
CABBAGE BRAISED IN BEER
Mine is a variation of Emeril Lagasse's recipe and ever since I tried it, I've never made regular cabbage again. Don't just save it for St. Patrick's day, it's also great for New Year's Day parties or any time of year. Of course, you can omit the bacon and heavy cream and use olive oil and low fat milk instead for a healthier...
Provided by Donna Graffagnino
Categories Vegetables
Number Of Ingredients 14
Steps:
- 1. Remove bruised and dirty outside leaves from the cabbage, and the stem then rinse well. Quarter, chop or shred the cabbage based on your preference. I like it coarsely chopped or quartered.
- 2. In a large soup pot, over medium heat, fry the bacon pieces until crisp. Remove bacon to a paper towel lined plate and set aside.
- 3. To the bacon drippings stir in the onions, celery, bell pepper and cook until the onions start to get soft, about 4 minutes. Stir to keep onions from getting brown. Add the garlic and cook another minute.
- 4. Reduce the heat to low, add the ham, cabbage, carrots and potatoes, salt & pepper, stir it all together, then pour syrup or honey over everything. Cover and cook for 3 minutes. Add the beer and cover, continue to cook on low for 20 minutes, stirring occasionally. (If you like your cabbage shredded, it will cook quickly, so add it about 5-10 after adding the beer.)
- 5. Taste for seasoning and adjust as needed. Add the heavy cream, stir well, cover and cook for another 10 minutes. Crumble bacon and stir into cabbage. Taste again and adjust salt and pepper as needed. *Tip: If you like your cabbage very crisp, or very wilted, adjust your cooking time. For crisp cabbage add your potatoes and carrots with the sauteed vegetables to get them started. Enjoy!
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