Total Time
Prep 20 mins
Cook 30 mins

I derived this recipe from Lennie's "Michael Symon's Drunken Cabbage#31824" but made significant changes to the recipe. I used what I had on hand. When I first made it, I didn't have any caraway seeds so I added it to the leftovers the next day. This dish comes out a little sweet but it is tasty. Cooked cabbage can tend to be a little "gassy" but I think the beer neutralizes that. This can be served as a side dish or eaten as a main dish.

Ingredients Nutrition


  1. In a large skillet, fry bacon until it is almost crisp.
  2. Add onion slices and saute until onion is tender.
  3. Do not drain the bacon grease unless there is too much.
  4. Add cabbage and stir until cabbage is well coated with the bacon mixture.
  5. Pour beer into a 2 cup measuring cup Add caraway seeds, mustard, sugar, salt and pepper and stir until well mixed.
  6. Mixture might get foamy.
  7. Pour over the cabbage in the skillet and mix well with an egg spatula.
  8. Cover with a lid and simmer until cabbage is tender (about 30 minutes).
Most Helpful

Wonderful recipe. It was a little sweet but the caraway seed neutralized it for me. Easy to do and tasty. Made for Beverage Tag.

mary winecoff April 10, 2008

Ah, cabbage! Ah, beer! Super combination. I skipped the caraway (not a fan), used a pilsner style beer (next time I think I'll try a darker beer) and added a shake of red pepper to offset the sweet. Absolutely delicious stuff. Made for the 'ZWT IV Bier ist Nahrung Challenge for the Daffy Daffodils. Thanks AuntWoofWoof!

Ma Field May 29, 2008

Fabulous! I made this to serve with braised pork steaks with cider and creme fraiche for B and B guests - they loved it! Made it EXACTLY as posted - NO changes are necessary IMHO! A keeper - I can see me making this many times again! Thanks Auntie! FT:-) Made for ZWT 4.

French Tart May 27, 2008