Ingredients Jump to Instructions ↓

  1. 1/2 pound bacon, coarsely chopped

  2. 4 cups thinly sliced onions

  3. 1 1/4 teaspoons salt

  4. 1/4 teaspoon cayenne pepper

  5. 3/4 teaspoon freshly ground black pepper

  6. 1/2 teaspoon sugar

  7. 3 bay leaves

  8. 1 head green or white cabbage (about 3 1/2 pounds), cored and thinly sliced One 12-ounce bottle of beer

Instructions Jump to Ingredients ↑

  1. 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. Makes 2 quarts, 8 to 10 servings


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