Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a Rachael Ray recipe that I found in Everyday with Rachael Ray magazine.

Ingredients Nutrition

Directions

  1. In a dutch oven or large, deep skillet, heat a drizzle of EVOO over medium-high heat.
  2. Add the bacon and cook until crisp, about 5 minutes; remove with a slotted spoon and set aside.
  3. Add the onion to the pan and cook until wilted, 2 to 3 minutes.
  4. Add the cabbage, season with salt and pepper and cook, stirring frequently, 7 to 8 minutes.
  5. Add the beer and reduce for 2 minutes.
  6. Stir in the honey and cook on low heat until dissolved; simmer for 10 minutes.
  7. Stir in the parsley and reserved bacon; season to taste.

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