Irish Stout Braised Cabbage

Beer Braised Cabbage

St. Patrick’s Day is coming up soon! This Irish Stout Braised Cabbage is a perfect dish to celebrate with. I love cabbage and I love a good Irish stout, the two are meant to be! We have dabbled in brewing our own beer, so much fun! I’m honestly not a huge beer fan, very picky, but love a good stout. So naturally our first batch was an Irish stout and 1 batch of beer makes a lot of beer for someone who doesn’t drink it often (isn’t alcohol for cooking??). But if you don’t have a surplus of homebrewed beer on hand I would recommend Guinness, that is my favorite Irish stout.

This dish is great served along side some corned beef of course! But it is also great as a side for just about any meat dish and is especially good with some sausage or brats. I like to cook the brats right in with the cabbage.

Irish Stout Braised Cabbage

2 Tbsp Butter
1 Onion, sliced
1-2 cloves Garlic, minced
1 head Cabbage, sliced
1 bottle Irish Stout (like Guinness, we make our own)
1-2 Tbsp Honey (I didn’t use any, but I could see some people prefer some sweetness in it)
Salt and Pepper to taste

In large saute pan melt butter over medium-high heat. Add onions, saute until soft, 5-7 minutes. Add garlic and saute 1-2 more minutes, until fragrant. Add cabbage, saute 2-3 minutes and then pour beer over top (add honey if using), season with salt and pepper, bring to a simmer and simmer 15-20 minutes uncovered. Stir occasionally while simmer, beer should cook down some and start to create a bit of a sauce to coat the cabbage. Serve immediately.

If desired you can also reduce down any remaining liquid further by cooking over a medium high heat and then drizzle over top of cabbage. (or potatoes, yum!)