Cabbage Braised in Beer
Of course, you can omit the bacon and heavy cream and use olive oil and low fat milk instead for a healthier version.
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- 1 lb
- bacon, chopped in half or thirds
- 2 c
- onions, coursley chopped or sliced
- bell pepper, chopped
- celery stalks, chopped
- 1 heaping Tbsp
- garlic, minced
- 1 1/2 lb
- ham chunks (preferably cut off a cured ham butt)
- 2 tsp
- 1 Tbsp
- black pepper, freshly ground
- 3-4 large
- carrots, coarsely chopped, or 2 cups baby carrots
- 6-8 small
- new potatoes, halved or quartered, depending on size
- head green, white or purple cabbage, quartered or chopped
- 1 tsp
- steens cane syrup or honey
- 2 can(s)
- beer (regular or light)
- 3/4 c
- heavy cream
1Remove bruised and dirty outside leaves from the cabbage, and the stem then rinse well. Quarter, chop or shred the cabbage based on your preference. I like it coarsely chopped or quartered.
4Reduce the heat to low, add the ham, cabbage, carrots and potatoes, salt & pepper, stir it all together, then pour syrup or honey over everything. Cover and cook for 3 minutes. Add the beer and cover, continue to cook on low for 20 minutes, stirring occasionally. (If you like your cabbage shredded, it will cook quickly, so add it about 5-10 after adding the beer.)
5Taste for seasoning and adjust as needed. Add the heavy cream, stir well, cover and cook for another 10 minutes. Crumble bacon and stir into cabbage. Taste again and adjust salt and pepper as needed.
*Tip: If you like your cabbage very crisp, or very wilted, adjust your cooking time. For crisp cabbage add your potatoes and carrots with the sauteed vegetables to get them started. Enjoy!