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Emeril's Favorite Cabbage

Source of Recipe

From "Emeril's Potluck" by Emeril Lagasse


Recipe Introduction

"This is truly my favorite way to cook cabbage. You start with some bacon, and that sweet, smoky flavor marries perfectly with the onions and cabbage. Trust me—this is nothing like that bland cafeteria vegetable that you ate as a kid. And best of all, it's easy to make on the run. Make some up in a hurry for a perfect winter side dish!"

List of Ingredients

â—¦ ½ pound bacon, coarsely chopped
â—¦ 4 cups thinly sliced onions
â—¦ 1 ¼ teaspoons salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ ½ teaspoon sugar
â—¦ 3 bay leaves
â—¦ 1 head green or white cabbage (about 3 ½ pounds), cored and thinly sliced
â—¦ One 12-ounce bottle of beer


Recipe

Cook the bacon in a large heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about 5 minutes.

Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook, stirring, until the onions are soft, about 5 minutes. Add the cabbage and stir to mix well. Cook, stirring, until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add the beer. Stir to mix.

Cover and simmer, stirring occasionally, for 1 hour.
Remove the bay leaves. Remove from the heat and serve warm.

Makes 8 to 10 servings