alive logo

Beer Braised Cabbage


    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.

    Serves 6.

    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


    Beer Braised Cabbage




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.