Ale-Braised Cabbage with Leeks

Vegetarian Times Issue: March 1, 2009   p.77

Ingredients

Serves 6

3 Tbs. olive oil

2 medium leeks, white portions sliced (1½ cups)

4 cloves garlic, minced (4 tsp.)

1 red cabbage (2 lb.), cored and finely shredded

2cups pale or white ale, such as Blue Moon

2 Tbs. lemon juice

2 Tbs. chopped fresh dill

Directions

Heat oil over medium heat in 12-inch skillet. Add leeks and garlic, and sprinkle with salt, if desired. Sauté 1 minute. Add cabbage, and cook 15 minutes, or until cabbage wilts and begins to brown, stirring frequently. Add ale, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until most of ale has evaporated. Remove from heat, and stir in lemon juice and dill. Season with salt and pepper, if desired.