Beer Braised Creamy Cabbage
This is a slight adaptation of a recipe I posted a while back.
We absolutely love cabbage rolls in our house and I often times have a half a head a cabbage left over in the fridge from cole slaw. How on earth to use it up? That is just how this recipe came together.
This is totally made up (with a slight adaptation of the pork chop recipe above), but I was really impressed with the results. We liked it so well...that I am repeating the recipe again tonight (I'd better get it written down before I forget). This makes an excellent side dish with fish, chicken or pork.
2 tablespoons olive oil, divided
1/2 yellow onion, diced
1 head of cabbage (serves 4) 1/2 head (serves 2 with extra sauce)
1 cup beer (use whatever you have on hand...the darker the better and richer the sauce will be)
1/2 cup heavy cream (or half and half)
1/2 teaspoon thyme
Salt and pepper
In a large frying pan over medium heat, add 1 tablespoon oil and saute onions until transclucent (about 5-7 minutes). Remove onions from pan.
Cut cabbage into wedges and heat remaining oil in frying pan over medium-high heat. Add cabbage wedges to the pan and brown all sides (don't worry if wedges sorta fall apart). Total browning takes about 7-10 minutes. Add beer and onions and cover pan with a lid and simmer for 3-5 minutes or until cabbage is done.
Lower your heat to low and add cream; season with thyme and salt and pepper. Cook over low heat until warmed.
Recipe courtesy of Everyday Food, but mostly from me!
Image courtesy of Google Images