Ale-Braised Cabbage With Leeks

Ingredients

3 tablespoons olive oil
2 mediums leeks, white portions sliced (1 ½ cups)
4 cloves garlic, minced (4 tsp)
1 red cabbage (2 lb), cored and finely shredded
2 tablespoons lemon juice
2 tablespoons chopped fresh dill

Preparation

1
Heat oil over medium heat in a 12-inch skillet. Add leeks and garlic and sprinkle with salt, if desired. Saute 1 minutes. Add cabbage and cook 15 minutes or until cabbage wilts and begins to brown, stirring frequently. Add ale and bring to a boil. Reduce heat to medium-low and simmer 10 minutes or until most of the ale has evaporated. Remove from heat and stir in lemon juice and dill. Season with salt and pepper if desired.

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About

From the March 2009 issue of "Vegetarian Times."

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4.0

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Saturday, December 5, 2009 - 12:54am

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