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.
To learn more, read "The Salt in Our Stars."
Charred Cabbage with GuinnessRecipe 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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