Just in time for St. Patrick’s Day! This tasty recipe for cabbage cooked until crsip tender in beer with mustard and spices will be a sure hit at any gathering!
I’ve adapted a recipe from Food Network’s Michael Symon; using freshly shredded green and red cabbage, and carrots, from my local market – hey – I made two cakes in two days, Barbecued Corned Beef, bacon wrapped asparagus, the BEST Soda Bread, and Pickled Avocado, I think I was allowed to cut a corner or two.
I also cut waaay back on the caraway seed called for, and used my own, Zippy Mustard in place of the coarse mustard called for in the original.
We were all wicked pleased with the results, and I was even happier about the fact that you can make this a bit ahead and it is every bit as good served hot or at room temperature; so, one less worry during a feast day dinner!
•1/2 lb bacon, diced
•1 sweet onion, thinly sliced
•1 head cabbage, cored and sliced (or, check out your market’s prepared fresh, here!” assortment)
•1/4 cup Zippy Mustard*
•12 oz beer
•2 tbsp sugar
•1 tbsp Sherry Peppers Sauce**
•1 tsp caraway seeds
•1/2 tsp Kosher salt
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
*Or, use your fave coarse brown or Dijon.
***No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Cook the bacon in a large pot over low heat until browned and a bit crispity.
Add the onions, tossing with the bacon and any fat in the pan to coat, and cook for another ten minutes or so, until the onion is nicely tender.
Add the remaining ingredients, with the beer at the last, scraping up any tasty browned bits from the bottom of the pan.
Cook, stirring every now and again, until the cabbage is crisp tender, about 30 minutes.
AT this point, I covered the pan, set it on the back of the stove, and went along with entertaining our guests and putting the finishing touchings on the rest of dinner; safe in the knowledge that the cabbage was well and truly in hand.
And wicked tasty!
Go ahead and enjoy your feast day, and relax in the fact that the veggies, at least, are a snap to toss together.