Sauerbraten with Beer-Braised Cabbage
November 5, 2010
Posted by on
After 3 days of marination the sauerbraten was ready tonight. I put it into a Dutch oven, strained in the marinade, and braised it for two hours. Since the oven was already hot, I made beer-braised cabbage and potato galettes to go with it. I refer you to my post earlier in the week for the sauerbraten recipe. Here is how to prepare the cabbage.
Except as coleslaw and with corned beef, especially around St. Patrick’s Day, cabbage is not very common on the American dinner table. And more is the shame since it is tasty, nutritious, high in fiber, and usually inexpensive. I love cabbage and am happy to eat it simply steamed with a little butter. Braised cabbage is a popular dish in Germany and throughout Eastern Europe where it is often made with red cabbage. To my palate the difference between read and green cabbage is inconsequential so I use whichever I happen to have.
- 1 medium head red or green cabbage
- 2 medium onions
- 2 slices thick-cut bacon
- 1 12-ouce bottle beer
- 1 tsp. caraway seed
- Salt and pepper to taste
Cut the cabbage into quarters through the stem and remove the core. Slice each quarter into pieces about ½ inch thick. Cut the onions in half lengthwise and slice thinly. Chop the bacon coarsely.
In an oven-proof pot with a lid render the bacon for a few minutes then add the onions and sauté until softened. Add the cabbage, beer, caraway, salt, and pepper. Bring to a boil for a few minutes to drive off the alcohol then cover and put into a 325° oven for about 45 minutes to an hour.