I am continuing to use up the surplus ingredients I bought for Super Bowl Sunday — today’s recipe features beer and red cabbage — which I (over) bought to make cole slaw.
I served this alongside a tenderloin roast and some mashed potatoes and rutabagas, but it could do double duty as an alternative to sauerkraut, served either hot or cold. My version used red cabbage, but green, or even napa, cabbage would work just as well.
- ½ onion, chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- Generous sprinkling of fresh ground pepper
- ¾ head of cabbage, coarsely chopped
- 2 teaspoons apple cider vinegar
- ⅔ cup beer (I used lager, but any type is fine)
In a large skillet, heat the oil and sauté the onions over medium heat until softened.
Add the salt, pepper and cabbage, and stir to coat.
Add the vinegar and beer, lower the heat, stir, cover and simmer for about 20 minutes.
Uncover, and boil vigorously for a few minutes to reduce the cooking liquid. Check for seasoning (I added more salt at the end) and serve.