Oktoberfest Beer Braised Cabbage
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Braised cabbage is one of those side dishes that does something most vegetables refuse to do: it gets better the longer it sits in the pot. You start with a hard sear to get some caramelized edges, then deglaze with a dark lager and let the whole thing braise down until the cabbage is silky, the beer has reduced into the pan, and TGCS Co Oktoberfest Mustard goes in at the end to coat everything in that sweet-tangy malt finish. The mustard doesn't go in early. Early mustard goes bitter. You stir it in off the heat at the very end and let the residual pan warmth bloom it into the braising liquid. The result is somewhere between a German braise and a Canadian kitchen staple, a sweet-sour-savory side that goes with everything from sausage to roast chicken to a bowl of leftover mashed potato. Serves 4 as a side.
What you need
Food:
1 small head green cabbage, about 900g to 1 kg (quarter it through the core, then slice each quarter into 1-inch ribbons. Red cabbage works and turns a deeper, almost purple color from the beer. Don't use pre-shredded bag cabbage, it's too thin and will turn to mush before it braises properly.)
2 tbsp butter (sub neutral oil for dairy-free, but butter gives you the browning you want for the sear)
1 medium yellow onion, thinly sliced
3 garlic cloves, thinly sliced
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 can or bottle dark lager or amber ale, 355 mL (a Canadian dark lager is the call here. The beer should have some malt character. A light lager goes thin and tastes like nothing. Don't use a stout or porter, too heavy.)
2 tbsp apple cider vinegar
1 tsp caraway seeds (optional but classic. Toast them in the dry pan for 30 seconds before you start and they bloom into something almost smoky.)
2 tbsp TGCS Co Oktoberfest Mustard (goes in off the heat at the very end. Don't add it early or the mustard turns bitter in the braise.)
1 tsp brown sugar (balances the vinegar and beer bitterness)
Equipment:
Large wide skillet or Dutch oven with a lid (you need surface area for the sear and enough depth for the braise. A 12-inch skillet works, a 4-quart Dutch oven is better.)
Wooden spoon or silicone spatula
Sharp knife and cutting board
How to cook it
1. Quarter the cabbage through the core and slice into rough 1-inch ribbons. If you want, cut each ribbon in half once crosswise so you get manageable pieces. Don't go too thin.
2. Melt the butter in your skillet or Dutch oven over medium-high heat. Add the sliced onion and cook, stirring occasionally, for 6 to 8 minutes until the onion is soft and starting to go golden at the edges. Add the garlic and cook 1 more minute until fragrant.
3. Add the cabbage ribbons to the pan. Don't stir for the first 2 minutes. Let the bottom layer make contact with the hot pan and get some color. (The goal is a bit of caramelization on the edges, not steamed-gray cabbage. This step is the difference.) Season with the kosher salt, pepper, and caraway seeds if using.
4. After the first 2 minutes, toss the cabbage to redistribute and let the next layer hit the pan. Cook 3 to 4 more minutes, tossing every minute or so, until about half the cabbage has picked up some color.
5. Pour in the beer and apple cider vinegar. Stir once to scrape up any browned bits from the bottom of the pan. Add the brown sugar. Bring to a simmer, then reduce heat to medium-low.
6. Cover the pan and braise for 15 to 20 minutes, stirring twice during that time. The cabbage should be fully tender, the liquid mostly absorbed into the leaves, with a little glossy braising syrup left at the bottom of the pan. (If there's too much liquid after 20 minutes, remove the lid and let it reduce uncovered for 3 to 5 minutes. If it's too dry, add a splash of water or extra beer.)
7. Pull the pan off the heat. THIS IS IMPORTANT: the pan must be off the heat before the mustard goes in. Stir in the 2 tbsp TGCS Co Oktoberfest Mustard and toss to coat every piece of cabbage evenly. The residual heat from the pan will bloom the mustard into the braising liquid without cooking the mustard bitter.
8. Taste. Adjust salt, and if you want more tang, a splash more apple cider vinegar. Serve straight from the pan or transfer to a bowl.
9. Finish with a crack of black pepper on top. Goes great alongside sausage, schnitzel, roast chicken, or a pork chop. Also excellent over mashed potato.
10. ENJOY!