I’m not Irish, but my loving boyfriend’s family is from the UK/Ireland, so this year when St Patrick’s day rolled around I went all out for an Irish themed meal. Granted i bought the bangers and did make mash (though my mash recipe is nothing special), but my beer braised cabbage was the star of the night. It was delicious and Tai even went back for seconds (which never happens with vegetables). I’m a little late posting this but an easy beer braised cabbage is a great way to mix up your winter vegetable routine and can be easily be used for both vegetarian and meat loving crowd. And let’s face it, how often do we eat cabbage? Let’s go for some variety!
Beer Braised Cabbage
- 1 Head of Cabbage
- 1 Beer
- 1 Cup Raisins
- 1/2 Cup Shallots
- 4 Cloves garlic
- 1/4 Cup Vinegar
- 6 Slices Bacon (Optional)
- Vegetable Oil
- Begin by thinly slicing the cabbage until it's finely shredded and set aside. Peel and slice shallots and set aside separately.
- If you choose to include bacon, cook until all fat is rendered and set on a towel covered plate to crisp.
- Cover the bottom of the pan in vegetable oil and set to a medium-high heat. Add in the sliced shallots and garlic, and cook through.
- Add the beer and vinegar while stirring and bring the liquid to a simmer (I used Guinness for a very strong taste, but feel free to use a lighter beer).
- Let the braising liquid simmer for about 5 minutes and allow all alcohol to be cooked off.
- Add cabbage and bring liquid to a boil. Let boil for a few minutes and the reduce to a simmer. Salt and pepper the mixture to taste.
- Let simmer for 20 minutes, stirring occasionally
- Add in raisins and continue to cook until most of the liquid is gone
- As an option, feel free to crumble the bacon and add it to the top of your braised cabbage