Best Drunken Cabbage Recipes

Michael Symon's Drunken Cabbage image

Provided by Lennie

Categories Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb smoked bacon, diced
1 onion, thinly sliced
1 head red cabbage, cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse grain mustard
12 ounces wheat beer
2 tablespoons sugar
salt and pepper

Steps:

Drunken Cabbage image

Provided by Michael Symon : Food Network

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 pound smoked bacon diced
1 onion thinly sliced
1 head red cabbage cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse mustard
12 ounces wheat beer
2 tablespoons sugar
Salt and pepper

Steps:

Serving suggestions: serve this hot or cold, as a side for chicken or pork.
In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.

Drunken Cabbage image

Provided by Beth Gordon

Categories Vegetables

Time 35m

Number Of Ingredients 9

1 cabbage huge head (red or green, depending on what you like)
1/2 c red wine (please use what you would drink with!)
1/4 c stock (any kind you normally use)
1/2 c dried currants or raisins
1/4 c orange juice, fresh (about the juice of an orange)
1 Tbsp orange zest (zest before you juice so you only use one orange)
1/4 c butter
salt to taste
pepper to taste

Steps:

1. Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
2. Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
3. Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
4. Add the cabbage, raisins (and remaining wine they were soaked in) and the orange zest. Stir often with tongs (to make sure you turn the cabbage at the bottom)
5. Cook until the cabbage is almost done (to your liking) then add the salt, pepper, and finish (toss in and coat the cabbage) with butter.