Braised Cabbage Wedges

Beer and cabbage

Beer and cabbage

This is a very easy recipe that pairs well with all sorts of roasted meat. It does take a little time to cook, but it can be reheated a day later for a simple weeknight side.

Braised Cabbage Wedges

  • 1 head cabbage cut into 8 slices, core left in
  • 3-4 large carrots chopped into big bites
  • 6-8 cloves garlic
  • 3-4 slices onion about 1/4″ thick separated into rings
  • 1/2 cup dark beer
  • 2 tbsp butter sliced into 8 thin pats
  • 1 tsp caraway seeds
  • 8-12 juniper berries crushed

Grease a 9×13 baking dish with butter. Arrange cabbage wedges in one even layer then place a pat of butter on the center of each. Distribute that remaining vegetables and spices equally across the dish and pour in the beer. Cover tightly with foil and bake in an oven at 315 degrees for 1 hour. Remove from oven and uncover. Flip the cabbage wedges over carefully and recover with foil. Braise in oven for another hour. Remove and serve hot.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides, vegetarian and tagged , , . Bookmark the permalink.

5 Responses to Braised Cabbage Wedges

  1. Gerlinde says:

    This looks good and I have all the ingredients.

  2. One of my favorite things to eat is Cabbage…slaws, in soups and braised as you have done. I like your recipe with the beer and juniper berries very much. A different twist!

  3. I love that you braised tis cabbage. Too many times it is wimpy from over steaming. Yum.

  4. Just look at that cabbage… you have outdone yourself Greg. I am loving this dish.

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