Ingredients
- 1/2 pound bacon, chopped
- 1 cup chopped yellow onions
- 1 teaspoon minced garlic
- 2 1/2 cups chopped red cabbage
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups chicken stock
- 10 ounces dark beer
- 4 ounces celery root, peeled and thinly sliced (heaping 1/2 cup)
Directions
In a large, heavy saute pan, cook the bacon over medium-high heat until golden and the fat is rendered, 4 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the cabbage, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and beer, and cook, stirring occasionally, for 12 minutes. Add the celery root and cook, stirring, until tender, 3 minutes.
Remove from the heat and serve.
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By ahooge
SAN ANTONIO, TX
on September 03, 2008
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I have cooked cabbage for years and this was the best yet. I made it sans the beer and am anxious to try it w that last ingredient. I also added chopped celery w the onions rather than the celery root at the end. Both changes were for lack of ingredients.
By dhardrath@tds.net
Stockbridge, WI
on August 20, 2004
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ok,but might be to much bacon taste,cabbage doesn't have a real heavy flavor and it don't take much to cover it up.
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