Green Cabbage Braised In Beer And Sausage Recipes
BEER BRAISED CABBAGE
A great side dish for pork.
Provided by Deb Newell
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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 : Calories 124.4 calories, Carbohydrate 14.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 4.9 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 118.6 mg, Sugar 6.9 g
BEER-BRAISED BRATWURST WITH CABBAGE
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.
GREEN CABBAGE BRAISED IN BEER AND SAUSAGE
A German-style recipe from my friends at the Green Bean Delivery Company, who specialize in organic foods delivered to the home. This dish is a great way to satisfy your family, and quick as can be. Recipe & photo: Greenbeandelivery.com
Provided by Ellen Bales
Categories Pork
Time 20m
Number Of Ingredients 6
Steps:
- 1. Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the sausages and cook until browned on all sides, about 5 minutes.
- 2. Add the mustard and beer and simmer until slightly reduced, about 3 minutes.
- 3. Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes. Season with salt and pepper to taste. Serve while hot.
CABBAGE AND SAUSAGES BRAISED IN BEER
This is an easy weeknight recipe that we make often. I use fully cooked sausages - either Brats or Kielbasa.
Provided by Sandyg61
Categories One Dish Meal
Time 29m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the sausages and brown on all sides, about 5 minutes.
- Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
- Add the cabbage, stir to combine, cover and simmer for 5 minutes.
- Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 444.6, Fat 36.9, SaturatedFat 14.2, Cholesterol 90, Sodium 1138.7, Carbohydrate 11, Fiber 3, Sugar 5.5, Protein 15.7
RED CABBAGE BRAISED IN CIDER AND BEER
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
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- Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until golden, about 6 minutes.
- Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring to a boil. Reduce heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover pot and simmer until liquid is almost evaporated, about 5 minutes, then season with salt and pepper to taste, sprinkle with the dill and serve.
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- Cook the bacon in a large pot over medium heat until the fat has rendered and the bacon is crisp, about 3-5 minutes. Use a slotted spoon to transfer the bacon to a plate, reserving the fat in the pot.
- Add the butter to the same pot, along with the cabbage, onion, and apple. Saute 2-3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan.
- Add the beer, vinegar, caraway seeds, salt, pepper, and sugar to the pot. Stir well, then use a utensil to submerge the cabbage mixture under the beer. Turn the heat up to medium-high and simmer uncovered, stirring frequently, until the cabbage is tender (20-30 minutes). Return the bacon to the pot, toss well, and serve warm.
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- In a large skillet or Dutch oven, cook the bacon until crisp, then remove from the pan using a slotted spoon. Reserve 4 Tbsp drippings in pan.
- Add oil and sliced smoked sausages to the pan drippings. Cook over medium-high heat for 2-3 minutes until the sausage slices are beginning to brown.
- Add chopped green onions, minced garlic, pepper flakes, seasoned salt and fennel seed. Cook for around 1-2 minutes just until fragrant.
- Top with potatoes and cabbage. Pour chicken stock and cider vinegar over cabbage. Season with black pepper to your taste.
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