Best Michael Symons Drunken Cabbage Recipes

Braised Cabbage image

Provided by Michael Symon : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup thickly diced bacon
1 yellow onion, thinly sliced
Kosher salt
12 ounces IPA-style beer
2 tablespoons cider vinegar
1 large or 2 small heads savoy cabbage, quartered, cored and thinly sliced
3 tablespoons brown mustard (my favorite is Bertman Ballpark)
1/2 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, 3 to 5 minutes. Add the beer, vinegar and another large pinch of salt. Cover and cook until the cabbage is wilted but is still slightly crisp. Stir in the mustard and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
Remove the cabbage from the heat and stir in the chives and parsley.

Michael Symon's Drunken Cabbage image

Provided by Lennie

Categories Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb smoked bacon, diced
1 onion, thinly sliced
1 head red cabbage, cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse grain mustard
12 ounces wheat beer
2 tablespoons sugar
salt and pepper

Steps:

Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

Steps:

Bring a large pot of salted water to a boil.
Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.