Emeril knows his stuff. Believe me. That dude has perfected this cabbage recipe. Of course, he had me at bacon and beer.
Before continuing, I hate the term “fried”, because it sounds so unhealthy. I prefer to use “sautéed”, even if it’s just to fool myself. However, I originally broke my own rule and called this fried cabbage, because I rarely hear people referring to sautéed cabbage, and who am I to look all hoity toity? But then I broke down and changed the title, and I don’t care if it makes me sound hoity toity.
Back to this amazing cabbage. Give yourself an hour to do this one, as it has to simmer on low and soak up all that bacon-y and beer-y goodness. It tastes heavenly when finished, and even better the next day, when the flavors have had time to mingle even more.
Unfortunately, cabbage looks completely unappealing when cooked, so I apologize for the dreariness of the picture. Side note: You should have seen the rest of the meal that night. I made a major faux pas in planning and all dishes were taupe/brown and overall it looked awfully boring. Fortunately, it was just hubby and baby and I, so I didn’t have to be embarrassed about anyone else seeing. ;-)
Recipe courtesy of Emerils.com.
Beer and Bacon Sautéed Cabbage
Ingredients
- 1/2 lb bacon coarsely chopped
- 4 cups thinly sliced onions
- 1 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 3/4 tsp freshly ground black pepper
- 1/2 tsp sugar
- 3 bay leaves
- 1 head green or white cabbage about 3 1/2 pounds, cored and thinly sliced
- One 12-oz bottle of beer
Instructions
- Cook the bacon in a large heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about 5 minutes.
- Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook, stirring, until the onions are soft, about 5 minutes.
- Add the cabbage and stir to mix well. Cook, stirring, until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add the beer. Stir to mix.
- Cover and simmer, stirring occasionally, for 1 hour. Remove the bay leaves. Remove from the heat and serve warm.
No Comments