Ale Braised Cabbage
from 3/7/09 Fork You Live
2 tablespoons butter
1 onion, cut into thin half-moons
1 tablespoon caraway seeds
2 bottles of beer (I used Yuengling Lager)
1/4 cup of honey
1 large head of cabbage, shredded
2 teaspoons of salt
6-7 grinds of black pepper
In a 5-6 quart pot (a soup pot works, but a Dutch oven is better), melt the butter over medium-high heat. When it starts to bubble and brown just slightly, add the onions. Allow them to brown (5-6 minutes). Then add the caraway seeds, so that they toast a bit (it helps to develop their flavor a bit).
When the bits of onion on the bottom of the pot have turned dark brown, add the two bottles of beer and the honey. Stir together, bring to a gentle boil and then reduce the heat a bit. Allow it to simmer for a few minutes, to reduce the beer/honey mixture and help it get a bit syrup-y.
Once the beer has reduced, add the cabbage. If it fills the pot to the brim, don’t worry, just jam it all in there. Put a lid on it and allow the heat to wilt the cabbage. Turn the cabbage with tongs every 2-3 minutes, to help the cabbage cook. Let it cook for 15-20 minutes, until the volume of cabbage has reduced by approximately half.
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