Ale-braised Cabbage With Leeks


  • 3 tablespoons  olive oil
  • 2   medium leeks, white portions sliced (1 1/2 cups)
  • 4   cloves garlic, minced (4 teaspoons)
  • 1   red cabbage (2 pounds), cored and finely shredded
  • 2 cups  pale or white ale, such as Blue Moon
  • 2 tablespoons  lemon juice
  • 2 tablespoons  chopped fresh dill


This Classic British Side Dish Is Given Gastropub Treatment By Using Red Cabbage And Delicate Leeks, Rather Than Green Cabbage And Yellow Onions. Finishing With Fresh Dill And Lemon Juice Gives The Recipe A Lighter, Spring-like Quality. Favicon
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