Recipe: Ale-Braised Cabbage with Leeks

from the Co-op archives

Ale-Braised Cabbage with Leeks

3 Tbs. olive oil

2 medium leeks, white portions sliced (1½ cups)

4 cloves garlic, minced (4 tsp.)

1 red or green cabbage (2 lb.), cored and finely shredded

2cups pale or white ale, such as Blue Moon

2 Tbs. lemon juice

2 Tbs. chopped fresh dill


Heat oil over medium heat in 12-inch skillet. Add leeks and garlic, and sprinkle with salt, if desired.
Sauté 1 minute.
Add cabbage, and cook 15 minutes, or until cabbage wilts and begins to brown, stirring frequently.
Add ale, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until most of ale has evaporated.
Remove from heat, and stir in lemon juice and dill.
Season with salt and pepper, if desired.


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