Beer and Bacon Cabbage: an excellent side dish recipe
Bacon and cabbage have always had an affinity together, but teaming them up with beer is a genius idea!
The bacon is fried off first, then the cabbage is added to the pan to sauté in the bacon fat. Beer is added, and the cabbage is gently braised in it until tender and full of taste.
This dish is very budget-friendly, and it makes an excellent side dish for chicken, corned beef, or grilled meats.
Instructions
Heat a large heavy pot over a medium heat and cook the bacon until crisp, turning as needed.
Remove the cooked bacon to a plate lined with paper towels.
Heat a large heavy pot over a medium heat and cook the bacon until crisp, turning as needed.
Pour off all but a tablespoon of the fat from the pan, and return to medium heat. Add the onion and sauté for 5 minutes, until golden brown.
Remove the cooked bacon to a plate lined with paper towels.
Add the cabbage and toss occasionally in the pot for 3 or 4 minutes 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 heat.
Pour off all but a tablespoon of the fat from the pan, and return to medium heat. Add the onion and sauté for 5 minutes, until golden brown.
Partially cover the pot with a lid, lower the heat to medium-low, and simmer for about 30 minutes, stirring occasionally. Cook until the cabbage is tender and most of the liquid is evaporated.
Crumble the saved, cooked bacon and stir it into the cabbage.
Notes:
You can use whatever cabbage you choose for this recipe, but I do think white cabbage works very well.
