Coleslaw is one of our favorite things involving cabbage but we wanted to try something different this time. Upon finding a solitary Newcastle and some stray bacon in our fridge, our minds were made up for us. Even if you don’t like the taste of raw cabbage you’ll probably dig this sweet, savory and ever-so-lightly-smoky dish.
Equipment Needed: 3 QT Dutch Oven or Pot with Lid, Wooden Spoon, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Rioja, Malbec
Suggested Beer Pairing: Brown Ale, IPA, English or ESB Ale, Dark Belgians
- 1 head of cabbage ($1.50/lb)
- 1 medium onion ($0.99/lb)
- 6 strips of bacon ($6/lb)
- 12 oz brown ale (price varies with the beer)
- 3 TBSP apple cider vinegar ($2.79/32 oz)
- 3 TBSP brown sugar ($1.39/lb)
- 2 TBSP grade A maple syrup (about $7/8 oz)
- Cut the bacon cross-wise into 1/2 inch pieces and toss it in the pot. Dice up your onion and combine it with the bacon once it’s had a chance to cook a bit (about 5 minutes).
- Core the cabbage and slice the head in quarters. Cut each quarter into 1/4 inch slices. (Say quarter one more time for good measure)
- Once the onions have cooked down a bit (about 3 minutes) add the cabbage, vinegar, beer,maple syrup and sugar. Stir things up throw in a few healthy pinches of salt and pepper.
- Put the lid on everything and drop burner to low. Simmer everything down, stirring occasionally, for about 30 minutes, or until the cabbage is soft.