Cabbage Braised with Spruce Ale
Two things I took away from Jenn Harris’s fascinating story in the Los Angeles Times on how one LA restaurateur uses produce grown in local front yards on his menu
Ingredients
- 1 head cabbage cored and sliced in ¼ inch strips
- ¼ cup olive oil, butter or chicken fat
- ½ cup Propolis Brewing Spruce Ale
- Salt and pepper
Instructions
- In a large skillet heat whatever fat you want to use. When it’s hot add the cabbage. Cook, stirring, until it begins to shine and soften. On high heat this could take a few minutes.
- Add the beer and keep stirring. Is it enough? You should see it bubbly away and rapidly evaporating, but not completely disappearing or, on the other hand, drowning the cabbage. Add more if you think it needs it.
- Add salt and pepper. Cover the skillet, lower the heat, and cook for a few minutes, like 3 or so.
- When you lift the lid the fragrance should make you blink and sigh.
- Stir it. Taste it. Adjust the seasoning.
