beer-braised-cabbage

Daily Food

Beer Braised Cabbage

Don’t overlook the humble cabbage! This straight cabbage braise (without meat!) is the perfect way to experience cabbage in all its vegetal glory.

Ingredients

FOR THE BRAISED CABBAGE

  • 2 tbsp. extra-virgin olive oil
  • 1 medium cabbage, cut into 8 wedges with core intact
  • 2 tbsp. butter
  • 8 oz. mushrooms, sliced
  • 3 shallots, thinly sliced
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tsp. caraway seeds
  • 2 sprigs thyme, stems removed
  • 1 tbsp. dijon mustard
  • 1 tbsp. all-purpose flour
  • 1 1/4 c. beer, such as a pilsner or lager
  • 1 1/2 c. vegetable stock
  • 1 tbsp. apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper

FOR THE GARLIC CROUTONS

  • 2 sliced white beard, crusts removed, cut into ½” cubes
  • 2 tsp. extra-virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. Kosher salt 

Directions

  1. Step 1Make the Cabbage and Braising Liquid: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil until it starts to shimmer. Working in batches if necessary, add cabbage wedges in one even layer and cook, turning once, until thoroughly browned on each side, about 6 minutes. Transfer to a plate and set aside.
  2. Step 2Wipe out the pot, melt butter over medium heat until foamy. Add mushrooms and cook until they begin to become golden brown, 6 to 7 minutes. Stir in shallots and carrots, and cook until softened, about 5 minutes more.
  3. Step 3Add garlic, caraway seeds, and thyme, and cook until just fragrant, about 1 minute. Add Dijon and cook for about 1 minute more. Sprinkle the flour over the mixture, mix thoroughly, and cook until the smell of raw flour dissipates, about 1 to 2 minutes.
  4. Step 4Pour in the beer, vegetable stock, and apple cider vinegar, making sure to scrape any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer, allowing the liquid to cook down until reduced by about one-third, about 8 minutes.
  5. Step 5Season the braising liquid to taste with salt and pepper, then add the cabbage back to the pot. Cover and cook, flipping the cabbage once halfway through, for about 40 minutes.
  6. Step 6Meanwhile, Make the Croutons: Adjust oven rack to center position, and preheat oven to 350ºF. On a baking sheet, toss
    cubed white bread, oil, garlic powder and salt. Transfer to the oven and bake for about 15 to 17 minutes, or until golden brown and crispy. Remove from the oven and set aside.
  7. Step 7To serve, add cabbage to a bowl and top with braising mixture and a few croutons.