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.