It's Beer Week here in Philadelphia, and while I'm not a huge beer drinker, the city-wide brew celebration has got me thinking about ways to incorporate beer into my cooking (we've also got a surfeit of beer around the apartment, leftover from a recent birthday/engagement party, that needs to be used). One of the tastiest applications for beer I've found recently is in beer braised cabbage. Before I made beer braised cabbage for the first time, I searched the internet a bit, looking for some inspiration as well as confirmation that the recipe I was forming in my head was on the right track. I found a post by Shauna, the Gluten-Free Girl, in which she braises cabbage with gluten-free beer, and determined that my internal recipe was just about on. A few tweaks and I started cooking. The resultant cabbage was delicious and was an excellent foil for some beer braised brisket (I'm on something of a beer braising kick at the moment). This cabbage would be great St. Patrick's Day side dish, served up with corned beef and boiled potatoes (as well as a nice bottle of Guinness).
Recipe after the jump.
Well it's St. Patrick's Day weekend. I know a lot of you will be out celebrating the Irish tonight. A lot of corned beef will be eaten and a lot of green beer will be consumed. Probably no small amount of back and tans will also be had, and Bass wants to help you out with that.
Another super-tasty Irish dish to enjoy on St
Patrick's Day and according to the magazine in which I found it (March issue of Fresh magazine) it is rich in
nutrients, folic acid, vitamin c and fibre.
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