JA! Beer Braised Cabbage with Bacon – Kohl mit Bier und Speck
When I brought home this cabbage, I remembered the Austrian farmer’s market from a few years ago behind Graz’s Opera House at this time of year.
The ground was not yet covered with snow, baby Ada was impatiently writhing in her sheepskin stroller pocket.
Well-insulated farmers were proudly standing behind table, after table of potatoes and cruciferous vegetables.
It was at that moment, that I realized that “eating seasonally” was definitely for those who live in California and around the Mediterranean Sea – the winters there never had such slim pickings!
How much Sauerkraut can an Austrian eat?!? It turns out, that they do not just ferment their cabbage but stew it alot – the perfect accompaniment for Austrian and German boiled meats and potatoes!
Beer Braised Cabbage with Bacon Pressure Cooker Recipe
1 Tbsp. Butter 1 Medium-sized Savoy Cabbage (about 1.5lbs or 750g), sliced into strips Start by slicing the cabbage in half, and then slicing each half into strips. Wash and dry the cabbage strips. Then, in the pre-heated pressure cooker, on medium heat without the top, add the butter, onion and bacon or pancetta. Simmer stirring occasionally until the onions begin to soften (about 5 minutes). Next , add the cabbage and beer. Close and lock the lid. Turn the heat up to high and when the pan has reached HIGH pressure, lower the heat and count 3 minutes cooking time. When time is up, open the pressure cooker using the cold-water quick-release method – take your pressure cooker to the sink and carefully run water over the top ensuring not to cover any of the valves. For Electric Pressure Cookers: Open using the Normal Method – turn the valve or button to release pressure. Remove the cabbage to a serving dish immediately so it can stop cooking. Mix and serve! Serves 6-8
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I make this often with Polish sausage, sometimes adding apples and/or apple juice, very good. But I never thought of adding beer. I tried this and it is excellent! The dark flavorful beer is necessary, please not Bud and its ilk!
Great suggestion!
Hi Laura, I made this last night, except I used speck instead of bacon and used vegetable stock, I also did the potatoes pictured with yours, I added speck to that too (I got a large piece of it)
They where both delicious especially the potatoes, after cooking the broth that was on the bottom of the pressure cooker was so delicious I froze it for another night to use as stock.
Ben, What a great idea to add the pancetta to the potatoes, too! Was it smoked pancetta?!? It probably made the potatoes taste like they were REALLY roasted!
I made this recipe again this week, too, and had a HUGE cabbage, so I tucked the left-overs in puff-pastry with a little Caciocavallo cheese: Gourmet Hot Pockets. A big winner with the kids!!
Ciao,
L
Sounds delicious. Can I substitute premade sauerkraut, add small red potatoes and bacon pieces to this instead? I am handicapped and have very little space to prep anything. Thanks, Paul
Sounds great! I wouldn’t pressure cook the sauerkraut, it’s already “cooked” through pickling. Though, you can pressure cook the red potatoes and.. everything tastes better with bacon!
Ciao,
L
I have a very old stove top cooker that requires the round attachment that sits on top of the pressure valve. This attachment has 3 different holes, each labeled 5,10 or 15. I know these are pounds of preesure but when you say cook on HIGH pressure,for which are u indicating? 5=low,10=med and 15=high? I have many of mom’s old recipes and they each tell me how many lbs and how long. So when u say HIGH I am unsure of what to use.
Yes. High pressure corresponds with 13-15psi. Very few pressure cookers have a “medium” setting, so you will find most of my recipes written for only “high” or “low” pressure.
Here is more information regarding pressure settings:
http://www.hippressurecooking.com/p/pressure-cooker-times.html
L