Beer Braised Cabbage with Bacon and Apples (2024)

4 from 18 votes

Course: Side Dishes

Cuisine: European

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Author: Linda

• ▢ 1/2 pound thick-cut bacon - roughly chopped
• ▢ 1 tablespoon unsalted butter
• ▢ 5 cups sliced green cabbage - about half of one medium head
• ▢ 1 small yellow onion - vertically sliced
• ▢ 1 firm - crisp apple (such as Fuji or Honeycrisp), seeded and thinly sliced
• ▢ 2 cups beer - brown or amber ale works best*
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 teaspoon caraway seeds
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 teaspoon white sugar

• Cook the bacon in a large heavy pot over medium heat until the fat has rendered and the bacon is crisp and golden brown, about 3-5 minutes. Use a slotted spoon to transfer the bacon to a plate, reserving the bacon fat in the pot.

• Add the butter to the same pot, along with the cabbage, onion, and apple. Sauté for 2-3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan.

• Add the beer, vinegar, caraway seeds, salt, pepper, and sugar to the pot. Stir well, then use a utensil to submerge the cabbage mixture under the beer. Turn the heat up to medium-high and simmer uncovered, stirring frequently, until the cabbage is tender, about 20-30 minutes. Return the bacon to the pot, toss well, and serve warm.

*If you don't want to end up with a partial beer leftover, you can use one 12-ounce beer + 4 ounces of water or low-sodium chicken broth.

To store Beer-braised cabbage with Bacon leftovers, place them in an airtight container in the refrigerator for up to 3-4 days. While you can freeze this dish for up to 2 months, be aware that the texture of the cabbage might become softer upon thawing.

Reheat it on the stovetop over medium heat until it's heated through, stirring occasionally. If the mixture seems dry when reheating, adding a little water or extra beer can help restore the moisture and flavors.