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!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||none||3 min.||High (2)||Normal|
- 1 Tbsp. Butter
- 1 med, Onion sliced into strips
- 3.5 oz or 100g of Bacon or Smoked Pancetta, cubed
- 1 Medium-sized Savoy Cabbage (about 1.5lbs or 750g), sliced into strips
- ½ cup Beer - Blonde (or veggie stock)
- 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, release pressure.
- 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!