Cabbage Cooked In Beer Recipes

BEER BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

CABBAGE AND SAUSAGES BRAISED IN BEER

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the sausages and brown on all sides, about 5 minutes.
• Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
• Add the cabbage, stir to combine, cover and simmer for 5 minutes.
• Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
• Season with salt and pepper to taste.

RED CABBAGE BRAISED IN CIDER AND BEER

Steps:

• Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.

BRAISED CABBAGE

Steps:

• In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
• Remove the bay leaves and serve immediately.

BEER-CAN CABBAGE

Steps:

• Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold beer can. Discard core; reserve leftover cabbage from hollowing out cavity for another use. Using a brush, coat cabbage with oil, then season with salt and pepper.
• Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with remaining sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total.
• Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Toss in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage). Serve as a side, or make Beer-Can Cabbage Sandwiches.
• Do Ahead
• Barbecued cabbage can be made 3 days ahead; cover and chill. Reheat gently in a covered pot on stovetop or in microwave.

SPICED GINGER BEER SLOW COOKER CABBAGE

Steps:

• Heat the slow cooker to low. Put all the ingredients in the slow cooker and add a good grinding of black pepper and 1 tsp salt. Stir well, then cook for 5 hrs.
• Remove the lid, turn the slow cooker to high and cook for a further 1 hr to reduce the liquid slightly. Taste for seasoning and serve in a warmed bowl.

BEER BRATS WITH CABBAGE KRAUT

Steps:

• Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
• Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
• Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
• Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.

BEER-CAN CABBAGE SANDWICHES

Steps:

• Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
• Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
• Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
• Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
• Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
• Do Ahead
• Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.

SIMPLE BEER-BRAISED CABBAGE WITH BACON RECIPE - (4.2/5)

Steps:

• Heat a large heavy pot or Dutch oven over medium. Add the bacon and cook until crisp, turning as needed, 5 to 6 minutes in all. Transfer to a plate lined with paper towels. Pour off all but 1 tablespoon of the fat from the pan, then return it to medium heat. Add the onion and saute for 5 minutes, or until golden brown. Add the cabbage and toss occasionally in the pot for 3 or 4 minutes, or until the cabbage begins to wilt and is well mixed with the onions. Pour in the beer and bring to a simmer over medium-high. Partially cover the pot, reduce the heat to medium-low, then simmer for 30 minutes, stirring occasionally, until the cabbage is tender and most of the liquid is evaporated. Crumble the reserved bacon and stir it into the cabbage. Serve hot or warm.