Ale-Braised Cabbage with Leeks
It looks gorgeous, doesn't it?!? Here's the recipe from Vegetarian Times:
3 tbsp olive oil
2 medium leeks, white portions sliced
4 cloves garlic, minced
1 red cabbage, cored and finely shredded
2 cups pale or white ale, such as Blue Moon
2 tbsp lemon juice
2 tbsp chopped fresh dill
Sounds delicious, doesn't it?!?
Veg Times describes it thusly: "This classic British side dish is given gastropub treatment by using red cabbage and delicate leeks, rather than green cabbage and yellow onions."
But I had green cabbage and a Vidalia onion that needed used up, so I figured, why not? And despite the 9,000 bottles of high gravity beer in our fridge, we didn't have a suitable pale ale so we stopped by the store to grab some of this (read the reviews ... they're pretty funny!)
Supplies in hand, we started cooking.
1. Heat oil over medium heat in a skillet or dutch oven.
2. Add onions and garlic, sprinkle with salt.
3. Saute 1 minute, then add cabbage and cook 15 minutes until it begins to brown. (stir frequently, btw)
4. Add ale and bring to a boil.
5. Reduce heat to medium-low and simmer for 10 minutes or until most of the ale has evaporated.
6. Remove from heat and stir in lemon juice and dill.
7. Salt and pepper as desired.
8. THROW THIS STUFF OUT!
I don't know if it was the beer we used or the recipe itself, but even I couldn't choke this stuff down. Ended up eating a bowl of Raisin Bran instead.
End of story.
(Okay, one quick P.S. to this story. If you've got a thyroid problem or suspect you might have one you'll want to avoid eating a lot of cabbage. It inhibits thyroid hormone production. So do several otherwise healthy foods...)