Ale-Braised Cabbage With Leeks
By: Helen Pitlick
Published: Saturday, December 5, 2009 - 12:54am

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 cups pale or white ale
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.

About


From the March 2009 issue of "Vegetarian Times."