Barb's Guinness®-n-Cabbage Delight

Rating: 3.22 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.

By Always Cooking Up Something

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender.

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Nutrition Facts

Per Serving:
105 calories; protein 2.6g; carbohydrates 13.4g; fat 3.8g; sodium 172.7mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

LeaAnn Johnson
Rating: 5 stars
07/23/2005
I tryed this and it is great. Read More
Helpful
(10)

Most helpful critical review

Kym Cox Surridge
Rating: 2 stars
12/03/2006
I'm sorry but we really didn't like this one. The ginger (which I love to cook with) was too much and it didn't go well with the stout; the flavors combined to give the dish a fairly bitter taste. The only way we were able to eat it was to mix it with soba noodles and add a dose of soy sauce. We didn't even keep the leftovers. I think this might have been better with a sweeter beer such as a honey brew or an amber ale. Thanks anyway. Read More
Helpful
(9)
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
LeaAnn Johnson
Rating: 5 stars
07/23/2005
I tryed this and it is great. Read More
Helpful
(10)
Kym Cox Surridge
Rating: 2 stars
12/03/2006
I'm sorry but we really didn't like this one. The ginger (which I love to cook with) was too much and it didn't go well with the stout; the flavors combined to give the dish a fairly bitter taste. The only way we were able to eat it was to mix it with soba noodles and add a dose of soy sauce. We didn't even keep the leftovers. I think this might have been better with a sweeter beer such as a honey brew or an amber ale. Thanks anyway. Read More
Helpful
(9)
CHELS
Rating: 3 stars
08/13/2007
A yummy side dish we had the family over when I made this and was careful not to overdo it on the Guinness! However the beer and cabbage are an odd combination but the flavours mesh well. Thanks for sharing Barb! Read More
Helpful
(8)
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Jennifer Earnest
Rating: 4 stars
09/29/2007
This was a good cabbage dish. We made it with some bratwurst for a nice fall dinner. I think if I make it again I will leave out the ginger though. It gave it a peculiar aftertaste. Not bad just not necessary. Read More
Helpful
(7)
Chamomille
Rating: 4 stars
01/20/2006
Not bad at all for cabbage. Had to use olive oil instead of pumpkin seed oil may have affected the taste. Read More
Helpful
(7)
yogi5550
Rating: 1 stars
11/22/2007
My husband made this as his contribution to our Thanksgiving meal. I am not sure if he cooked the dish properly.It was terrible! Read More
Helpful
(6)
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RoadCook
Rating: 4 stars
07/02/2010
Yum! Used regular green cabbage 'cause it's what I had on hand. Hubby loved it. Will definitely make again. Read More
Helpful
(5)
Adelina
Rating: 5 stars
08/17/2011
Great quick recipe. Loved it with substitutions using what I had on hand. Peanut oil instead of pumpkin seed oil (wish I had thought to add actual pumpkin seeds) one large vidalia onion instead of shallots and 6 cups of napa cabbage. I grated the Ginger instead of mincing and used Corona instead of Guinness(r). This was a big hit! Look forward to trying with red cabbage and Guinness Read More
Helpful
(4)
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