Ingredients:

6 strips bacon halved

1 cup chopped onion

1 cabbage quartered, cored, and thinly sliced

1 12-ounce bottle or can of your favorite beer

Kosher salt and freshly ground pepper to taste

Directions:

Heat a large heavy pot or Dutch oven over medium heat and cook the bacon until crisp, turning as needed, 5 to 6 minutes in all. Remove to a plate lined with paper towels.

Pour off all but a tablespoon of the fat from the pan, and return to medium heat. Add the onion and sauté for 5 minutes, until golden brown. Add the cabbage and toss occasionally in the pot for 3 or 4 minutes until the cabbage begins to wilt and is well mixed with the onions.

Pour in the beer and bring to a simmer over medium high heat. Partially cover the pot, lower the heat to medium low, and simmer for about 30 minutes, stirring occasionally, until the cabbage is tender and most of the liquid is evaporated.

Crumble the reserved bacon and stir it into the cabbage. Serve hot or warm.

Nutritional Information:

Calories: 123kcal  

Carbohydrates: 10g 

Protein: 4g 

Fat: 7g |