Green Cabbage Braised In Beer And Sausage Food

BEER BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

CABBAGE AND SAUSAGES BRAISED IN BEER

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the sausages and brown on all sides, about 5 minutes.
• Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
• Add the cabbage, stir to combine, cover and simmer for 5 minutes.
• Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
• Season with salt and pepper to taste.

BRAISED CABBAGE

Steps:

• In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
• Remove the bay leaves and serve immediately.

RED CABBAGE BRAISED IN CIDER AND BEER

Steps:

• Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.

BRAISED CABBAGE STUFFED WITH SAUSAGE & FENNEL

Steps:

• FOR THE SAUCE
• In a food processor, purée the onion, celery, fennel, and garlic to a coarse paste.
• Coat a large wide pan with olive oil and add the pancetta; bring to medium heat and cook until brown and crispy, 4 to 6 minutes.
• Add the puréed veggies, ground fennel seeds, and red pepper and cook until the vegetables become soft and aromatic and start to brown, 8 to 10 minutes.
• Add the wine, bring to a boil (BTB), and reduce by half, 3 to 4 minutes.
• Add the tomatoes, chicken stock, and bay leaves and season with salt. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 15 minutes. Taste to make sure it's delicious; adjust the seasoning as needed.
• FOR THE CABBAGE AND STUFFING
• Add the vinegar to large pot of well-salted water, bring it to a boil (BTB), and set up a large bowl of well-salted ice water. Add the cabbage to the boiling water and cook for 3 to 4 minutes or until just tender; immediately plunge it into the salty ice water. When the leaves are cool, remove them from the water and pat dry. Reserve.
• Coat a large sauté pan with olive oil. Add the onion, fennel, and red pepper and season with salt. Bring the pan to medium heat and cook the vegetables until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let the mixture cool.
• In a large bowl, combine the sausage, bread crumbs, Parm, chicken livers (if using), and egg. Season with salt, add 1/2 cup water, and mix well to combine; if the mixture seems too dry, add up to another 1/2 cup water-it should be kind of wet. Stir in the onion-fennel mixture.
• Make a 1- to 2-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty. When it's cool enough, taste it to make sure it's delicious-if it's not, reseason.
• Lay each cabbage leaf on a flat work surface. Spoon about 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Place each roll on the work surface with the seam side down so the roll will hold itself shut. Look at us, always thinking!
• Add the cabbage rolls to the sauce, cover, and simmer for 15 minutes, then uncover and simmer for another 15 to 20 minutes, or until the sauce has reduced and thickened. Taste and adjust the seasoning. Serve the cabbage rolls with the sauce spooned over them.

SAUSAGES WITH BRAISED CABBAGE & CARAWAY

Steps:

• Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
• Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
• Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.

SAUSAGES BRAISED IN BEER, APPLES, AND ONIONS

Steps:

• Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages.

BEER BRATWURST AND CABBAGE

Steps:

• Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
• Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
• Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
• (**Use the Del Monte tomatoes with basil, garlic, and oregano.).