Beer Braised Cabbage

An ever-so-delicious Matt creation!! (Of course Winking smile ) This sauce is SO flavorful and sweet you’ll want to lick the plate!

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Beer Braised Cabbage

  • 1T butter
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • half head of cabbage, chopped or shredded
  • 12-16oz beer
  • 1T mustard
  • 1T brown sugar
  • dash Worcestershire sauce
  • salt and pepper to taste

You can pretty much use any type of beer for this recipe, but I recommend something in the vein of an Amber Ale.  It shouldn’t be a bitter beer (don’t use an IPA) because as the liquid concentrates it will get even MORE bitter!  You could also get some nice flavors with a brown ale or stout, though you may have to add some extra sugar to round out the roasty flavors.  The recipe is pretty forgiving so change it as you need.  But whatever you do, just use something with flavor!  Down with fizzy yellow beer! 

Melt butter in a large pot over medium high heat, and then sauté celery and garlic for 3-5 minutes until garlic begins to brown.

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Add all other ingredients and bring to a boil, then reduce to a heavy simmer.  Cook the cabbage 7-15 minutes, until it softens to your liking.  Shredded cabbage will take less time to cook than chopped, and you should expect the cabbage to lose some color as it cooks.

When the cabbage is done, separate it from the liquid by straining through a colander.  Return the liquid to the pot and bring to boil to begin reducing to a sauce.  For awhile it will just be a heavily boiling liquid, but it will get to a point when it starts to significantly thicken.  At this point you’ll need to do a little stirring to make sure it doesn’t burn.  Keep reducing until quite syrupy, where you can pretty much push the liquid around in the pan and it very slowly flows back to cover the bottom.  It’s easier to judge how syrupy it is if you tilt the pan up on its edge and let the liquid pool together.  Then you can move it around with your spatula to test its thickness.

To serve, just pour the reduction over the top of the cabbage!

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{ 13 comments… read them below or add one }

1 Letitia October 19, 2010 at 7:00 pm

Oh My Gosh!! I can’t wait to try this!! It looks so yummy!!!!!


2 Lindsey October 20, 2010 at 9:35 am

my husband is going to be very very happy you posted this 😉


3 Stacy R. October 27, 2010 at 11:00 am

I am excited to make this tonight, but I’m at a loss as too what type of beer is considered an Amber. Any suggestions Kath/Matt? My dear friend google hasn’t been helpful


4 Matt October 27, 2010 at 11:14 am

I’m not sure what beer is available in your area, but if you’re just going to the grocery store I’m betting one of these will be on the shelves:

any “Oktoberfest” will be good… I like Flying Dog’s Dogtoberfest
Mendecino Brewing’s Red Tail Ale
Bell’s Amber Ale
North Coast’s Red Seal
Rogue’s St Rogue Red
New Belgium Fat Tire (not a great choice)

And as a final backup, you could get Killian’s Irish Red. Not exactly a craft brewer but will be fine in the recipe.


5 sheila @ Elements January 10, 2011 at 9:08 pm

Yummmmm! I definitely I have to try this! Thanks for the great recipe! :)


6 stacey February 27, 2011 at 6:17 pm

I am not a huge fan of beer, nor am i much of a cook ( a reduction is typically too complex) – but this recipe was AMAZING and EASY!
This is the first of your recipes I’ve tired, but most definitely wont be the last 😀
(for the record I used Smithwick’s – an Irish beer I found at my local liquor store in Toronto, Canada)


7 Roger Dennen October 1, 2011 at 3:54 pm

I cooked this as per the recipe with a slight couple changes, 1st I added sweet white onion in with the garlic and celery, the after everything was cooked and I started to plate the cabbage, I had browned some good lean bacon in another pan and drained it well with paper towels. I crumbled the bacon fine and after pouring the reduced sauce on I sprinkled the bacon on top of each serving.
Very Very Good…


8 Diana O. February 24, 2012 at 8:07 pm

So glad I have discovered your blog!!!!!! I can’t wait to start cooking your recipes.


9 vickie September 12, 2012 at 10:55 am

What are the first two ingredients for this recipe? They are covered up by an advertisement!
I happened onto your blog just today while I was looking for kale chip recipes. I see tons of recipes I’d love to try, but the first two ingredients keep getting covered up by that ad.
Congratulations on your new baby!
(The large ad spills over onto your text — maybe you could move it to the other side of the screen where there’s more room.)


10 KathEats September 12, 2012 at 11:13 am

Sorry about that – I’m in the process of having that rectangle fixed.

Beer Braised Cabbage

1T butter
2 stalks celery, diced
2 cloves garlic, minced
half head of cabbage, chopped or shredded
12-16oz beer
1T mustard
1T brown sugar
dash Worcestershire sauce
salt and pepper to taste


11 vickie September 12, 2012 at 5:59 pm

Thanks! What a great recipe for autumn! I’ve printed it and will definately give it a try.


12 Shiloh Barkley March 10, 2013 at 2:34 pm

Making this for st patty’s day feast! Can’t wait!


13 Reid January 2, 2014 at 6:50 pm

Google got me here… I added oven-roasted cherry tomatoes while simmering the cabbage, and used a locally brewed porter (Night Shift Brewery Bean Porter). It accompanied a broiled wild-caught sockeye salmon filet, prepped with an Aleppo pepper rub. Thanks for posting your recipe!


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