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Beer Braised Cabbage

Deb Newell

"A great side dish for pork."
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30 m servings 124 cals
Original recipe yields 4 servings

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  1. Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

Nutrition Facts

Per Serving: 124 calories; 6 g fat; 14.8 g carbohydrates; 2.8 g protein; 15 mg cholesterol; 119 mg sodium. Full nutrition

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Read all reviews 5
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No changes and I will make again.

I made this to serve with corned beef on St. Patrick's Day. The flavor was very good. Next time I think I would cut the cabbage smaller so that it cooks faster.

Absolutely fabulous . It is even great cols the next day, should there be any leftovers.

Definitely would make again! I don't like cooked cabbage. The smell of boiled cabbage makes me cringe. None of that here. Delicious, not as 'soggy' as boiled. Very tasty. Made with stone ground ...

This turned out good but needed a little more mustard in my opinion. This would be great with corned beef as well as pork!