Explore the delightful mix of tangy, smoky, and sweet in our Braised Cabbage with Bacon. This Beer Braised Cabbage is your new favorite comfort food!
My family likes to get together and host an Oktoberfest-themed party for my dad’s birthday in September, and last year we went all out. We made super easy spaetzle, Bavarian lentil soup, warm German potato salad, and my mom even made Sauerbraten. Score!
After I made that crazy Apple-Bacon Mac & Cheese a few weeks ago, I’ve had all things Apple-Bacon on my mind, so I figured why not go ahead and make something fun for Oktoberfest?
Thus, Beer Braised Cabbage with Bacon and Apples was born. You’ll love the combination of smoky bacon, sweet apples, and sour cabbage in this recipe. I love this with some crusty bread and a big bowl full of German Beer Cheese Soup. Don’t forget to whip up some quick Crockpot Fondue while you’re at it!
Table of Contents
Origin of Beer-Braised Cabbage
Beer-braised cabbage is a quintessential part of Irish cuisine, often served with bacon and potatoes. Back in the 17th century, tenant farmers in Ireland had to pay substantial rents to their landlords. They depended a lot on their crops of nutrient-dense cabbage and calorie-dense potatoes, which are hardy vegetables that are nutritious and filling, to survive the year.
The more prosperous farmers who also raised pigs could use leftover parts to flavor their vegetables, which they didn’t need to cover their monthly tariff payments. When the Great Potato Famine struck in 1845, it wiped out much of the country’s potato crop, making cabbage even more important as a food source. Nowadays, eating cabbage on St. Patrick’s Day is a popular tradition.
Reasons to Love This Braised Cabbage
- The beer infuses the cabbage with a deep, malty taste that enhances its natural flavors, making this a winning cabbage dish.
- Slow cooking in beer softens the cabbage, making it delightfully tender.
- This Beer Braised Cabbage recipe pairs well with various types of meat, especially pork, sausages, beef, or roast chicken.
Recipe Ingredients
- Beer (Brown or Amber Ale): Adds a rich, malty flavor that deepens the flavor of this dish.
- Apple Cider Vinegar: Provides a bright, tart contrast.
- Bacon: Introduces a smoky, salty depth.
See the recipe card for full information on ingredients and quantities.
Variations
- Beer Options: Try a dark stout for a richer, more complex flavor. Alternatively, use a beer of your choice to personalize the flavor according to your taste preferences.
- Mustard Variation: For a tangy twist, add a tablespoon Dijon mustard or whole grain mustard when you mix in the beer and vinegar.
How to Make Braised Cabbage with Bacon
Step #1: Cook the bacon in a large heavy pot over medium heat until the fat has rendered and the bacon is crisp and golden brown, about 3-5 minutes. Use a slotted spoon to transfer the bacon to a plate, reserving the bacon fat in the pot.
Step #2: Add the butter to the same pot, along with the cabbage, onion, and apple. Sauté for 2-3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan.
Step #3: Add the beer, vinegar, caraway seeds, salt, pepper, and sugar to the pot. Stir well, then use a utensil to submerge the cabbage mixture under the beer. Turn the heat up to medium-high and simmer uncovered, stirring frequently, until the cabbage is tender, about 20-30 minutes. Return the bacon to the pot, toss well, and serve warm.
Expert Tips
- Use Paper Towels for Crispier Bacon: After cooking the bacon, transfer it to a plate lined with paper towels. The towels will absorb excess grease, ensuring that the bacon retains its crispiness when added back to the dish.
- Sauteing for Enhanced Flavor: When sautéing the cabbage, onion, and apple, make sure to let them cook until they just begin to soften and brown slightly. This caramelization adds a rich layer of flavor to this dish.
- Layering Ingredients for Cooking: Add the harder ingredients like apples and onions first to give them a head start before adding the cabbage. This ensures all components are perfectly tender at the same time.
Frequently Asked Questions
You can use smoked turkey, beef bacon, or even a vegetarian bacon alternative to maintain the smoky flavor without using pork.
Yes, you can certainly add other vegetables to enhance the flavor and nutritional content. Consider incorporating carrots, mushrooms, bell peppers, or leeks. These additions should be sautéed along with the onion to ensure they are cooked through.
Storage Info
To store Beer-braised cabbage with Bacon leftovers, place them in an airtight container in the refrigerator for up to 3-4 days. While you can freeze this dish for up to 2 months, be aware that the texture of the cabbage might become softer upon thawing.
Reheat it on the stovetop over medium heat until it’s heated through, stirring occasionally. If the mixture seems dry when reheating, adding a little water or extra beer can help restore the moisture and flavors.
More Cabbage Recipes That You’ll Love
Braised Cabbage with Bacon Recipe
Ingredients
- 1/2 pound thick-cut bacon - roughly chopped
- 1 tablespoon unsalted butter
- 5 cups sliced green cabbage - about half of one medium head
- 1 small yellow onion - vertically sliced
- 1 firm - crisp apple (such as Fuji or Honeycrisp), seeded and thinly sliced
- 2 cups beer - brown or amber ale works best*
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
Instructions
- Cook the bacon in a large heavy pot over medium heat until the fat has rendered and the bacon is crisp and golden brown, about 3-5 minutes. Use a slotted spoon to transfer the bacon to a plate, reserving the bacon fat in the pot.
- Add the butter to the same pot, along with the cabbage, onion, and apple. Sauté for 2-3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan.
- Add the beer, vinegar, caraway seeds, salt, pepper, and sugar to the pot. Stir well, then use a utensil to submerge the cabbage mixture under the beer. Turn the heat up to medium-high and simmer uncovered, stirring frequently, until the cabbage is tender, about 20-30 minutes. Return the bacon to the pot, toss well, and serve warm.
NOTES
Nutrition
Served this at a dinner party and everyone asked what the side was. Couldn’t blame them, it was a winner.
I just love Oktoberfest! It’s so much better than all of the Halloween parties because good beer and food is so much better than cheap candy and beer in my estimation. This recipe sounds awesome… along with the German Cheese Beer soup… yum!