Ingredients30 m servings 124 cals
- 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.
Per Serving: 124 calories; 6 g fat; 14.8 g carbohydrates; 2.8 g protein; 15 mg cholesterol; 119 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ...