As the alcohol evaporates during braising, it leaves behind a subtle ale flavour that breathes new life into cooked cabbage. If desired, dried currants can replace cranberries.
1 red cabbage, about 2 lb (1 kg)
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
3 garlic cloves, minced
1 tsp (5 mL) mustard seeds, yellow or brown
1/2 tsp (2 mL) salt
2 bay leaves
1/4 cup (60 mL) water
1 1/2 cups (350 mL) pale ale, white ale, or pilsner
Juice of 1/2 lemon
1 Tbsp (15 mL) balsamic vinegar
1/2 cup (125 mL) dried cranberries
Remove outer leaves of cabbage, cut head into quarters, discard core, and finely slice.
Heat oil in large saucepan over medium heat. Add garlic and mustard seeds; heat 1 minute. Add cabbage, salt, bay leaves, and water. Reduce heat to medium-low, cover pan, and heat for 20 minutes.
Stir in beer, bring to a boil, and simmer uncovered at medium-low heat for 20 minutes. Stir in lemon juice,
balsamic vinegar, and cranberries.
Remove bay leaves and serve.
Each serving contains: 127 calories; 3 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 22 g carbohydrates;
4 g fibre; 238 mg sodium
source: “Think Outside the Mug“, alive #353, March 2012