Beer & Molasses Braised Purple Cabbage with Onions

Cabbage, cabbage, cabbage. I really do love cabbage. Every once in a while I buy too many heads and then forget about one. This has never been a problem since they seem to go strong in the fridge for a month. Maybe even months? I've never tried that but I wouldn't put it past cabbage to still be delicious and amazing.

I found a small head of red cabbage on one of the rainy days that the Bay Area seems to be getting as of late. When in doubt I tend to braise and let the leaves soak up all manner of yumminess that I've opted to put into the braising liquid.

I recently saw a cookbook that used beef stock and molasses to braise some kind of meat and my mind began whirring. Molasses? Really? It's not my favorite (black licorice = gross as far as I am concerned) but there seemed to be something compelling about using it as an accent to a dish.

I thought that beer would be a nice addition as it is very bitter and cuts through the sweetness of the molasses. I know that I have something good on my hands when I keep making the dish even though I don't need to test it anymore….


INGREDIENTS

  • 1 small-medium head of purple cabbage cut into 8 wedges

  • 4 Tbsp olive oil, divided

  • 1 large onion, saute slice

  • 1 ½ tsp salt, divided 

  • 12 oz beer, preferably a dark ale

  • 2 Tbsp molasses

  • 1 bay leaf

  • 5 sprigs of thyme 

  • 1 Tbsp unsalted butter

  • 2 Tbsp chopped parsley

DIRECTIONS 

  1. Heat a large saute pan or wide soup pot over medium heat. Add 2 Tbsp of olive oil. Once warm add the cabbage, cut side down. Sprinkle on a little salt and cook for 5-6 minutes, until the cabbage is browned. Flip and repeat on the remaining cut side. Once both sides are browned, remove cabbage and set aside. 

  2. In the same pan add the remaining 2 Tbsp of oil, onion and ½ tsp of salt. Stir and cover. Cook for 10-12 minutes until the onion softens and begins to brown. 

  3. Add the beer, molasses, bay leaf, thyme and the remaining 1 tsp of salt. Add in the cabbage, cover and bring to a boil. Once boiling, reduce the heat to low. Continue to cook for 20-25 minutes until cabbage is tender. You may wish to flip halfway through to ensure even cooking.

  4. Once tender, remove  the cabbage from the pan and transfer to a serving platter. 

  5. Turn the heat up to high and add the butter. Cook the remaining liquid and onions until syrupy, 1-2 minutes. Taste and adjust seasonings. Drizzle over cabbage and garnish with parsley. 

Serves 6-8 

NOTES

  • Serve with beans or on top of crusty bread.

  • This will keep for 5-7 days in the fridge.

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