Cabbage Braised in Guinness

    15 minutes

    Here's a fine Irish feast perfect for St. Patrick's Day! Serve with corned beef and mashed potatoes for the full experience.

    18 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 medium eschalots, diced
    • 1 dessertspoon minced fresh ginger
    • 250g shredded red cabbage
    • 250g shredded green cabbage
    • 1 cup (250ml) Guinness
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat the oil in a frying pan over medium-high heat. Place eschalots and ginger in the frying pan and cook until tender. Mix in red cabbage and green cabbage and cook about 2 minutes. Pour in the Guinness. Season with salt and pepper.
    2. Reduce heat to medium, cover frying pan and continue cooking 5 minutes or until cabbage is tender.

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    Reviews in English (15)


    My husband made this. I am not sure if he cooked the dish properly.It was terrible!  -  29 Sep 2008


    Used different ingredients. Not bad at all for cabbage. Had to use olive oil instead of pumpkin seed oil, may have affected the taste.  -  29 Sep 2008


    I'm sorry, but we really didn't like this one. The ginger (which I love to cook with) was too much, and it didn't go well with the stout; the flavours combined to give the dish a fairly bitter taste. The only way we were able to eat it was to mix it with soba noodles and add a dose of soy sauce. We didn't even keep the leftovers. I think this might have been better with a sweeter beer, such as a honey brew or an amber ale. Thanks, anyway.  -  29 Sep 2008