The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Cabbage stewed in beer.

Commonsense strikes again in this old English means to enliven cabbage without subverting its nature.


Cabbages.jpg-3 Tablespoons unsalted butter
-a Savoy cabbage cut to ribbons
-salt and white pepper
-about 1 cup ale (but not IPA; the cabbage is pungent enough as it is) or porter


  1. Melt the butter over medium low heat in a big shallow saucepan.
  2. Toss the cabbage with the butter, cover the pan and cook for about 5 minutes, taking care not to let the cabbage color (or, gasp, scorch).
  3. Dump the ale into the pan, bring it to a boil, then reduce the heat to low;  season the cabbage with salt and white pepper before putting the lid back on the pan.
  4. Cook the cabbage until it just turns tender and the beer has all but evaporated, usually in no more that 5 to 10 minutes.
  5. Check the seasoning and serve.

 

Note:

-Plain cabbage of course would be acceptable but is not as good. Red cabbage, however, is a worthy alternative.

-This is a traditional side for roast duck, goose or pork, and for good reason.