Charred Cabbage with Guinness

The beloved Irish stout gives cabbage a jolt
31 Ratings
100% would make again
Charred Cabbage with Guinness
Photo: Lizzie Munro/Tasting Table

To make this side, savoy cabbage is quickly charred before simmering in Guinness. White wine and sugar give it an agrodolce-like sweet-and-sour flavor, while caraway seeds add texture. It's the perfect accompaniment for a big plate of corned beef.

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Charred Cabbage with Guinness

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


1 tablespoon butter

½ red onion, very thinly sliced (about ¾ cup)

1½ tablespoons white wine vinegar

1½ teaspoons sugar

2 tablespoons olive oil

One 1½-pound savoy cabbage, cored and roughly chopped

1 teaspoon caraway seeds, toasted, lightly crushed

¼ teaspoon crushed red pepper flakes

⅓ cup Guinness stout beer

Kosher salt and pepper, to taste

1 tablespoon fresh lemon juice


1. In a medium skillet over medium heat, add the butter. When the butter begins to foam, add the red onion and season with salt, and cook, stirring often, until the onions soften, 4 to 5 minutes. Deglaze the pan with the white wine vinegar, add the sugar and continue cooking until the vinegar is almost completely evaporated, another 2 minutes.

2. In a separate pan over high heat, add the olive oil. When the oil is hot, add the cabbage and let it sit for 30 to 40 seconds until the leaves begin to slightly char. Stir and continue to cook until the cabbage begins to wilt and is just tender, 6 to 8 minutes. Add the caraway, crushed red pepper flakes and stout, and cook until the beer is almost completely evaporated, 2 to 3 minutes. Season with salt and pepper. Add the red onions and lemon juice to the cabbage and toss. Serve with corned beef.

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