Start to finish: 45 minutes (15 minutes active)
6 strips bacon, halved crosswise
1 cup chopped yellow onion
1 medium (about 2 lbs) green cabbage, quartered, cored and thinly sliced
12-oz bottle or can beer (any variety)
kosher salt and ground black pepper
1. Heat a large heavy pot or Dutch oven over medium.
Add the bacon and cook until crisp, turning as needed, 5 to 6 minutes
in all. Transfer to a plate lined with paper towels.
2. Pour off all but 1 tablespoon of the fat from the
pan, then return it to medium heat. Add the onion and saute for 5
minutes, or until golden brown. Add the cabbage and toss occasionally in
the pot for 3 or 4 minutes, or until the cabbage begins to wilt and is
well mixed with the onions.
3. Pour in the beer and bring to a simmer over
medium-high. Partially cover the pot, reduce the heat to medium-low,
then simmer for 30 minutes, stirring occasionally, until the cabbage is
tender and most of the liquid is evaporated. Crumble the reserved bacon
and stir it into the cabbage. Serve hot or warm.
serves 8
Nutrition information per serving: 140 calories; 80 calories from
fat (57 per cent of total calories); 9 g fat (3 g saturated; 0 g trans
fats); 15 mg cholesterol; 280 mg sodium; 10 g carbohydrate; 3 g fibre; 1
g sugar; 4 g protein.
