Recipe Courtesy of Michael Symon
1 cup diced bacon
2 heads Savoy cabbage, thinly sliced
1 yellow onion, thinly sliced
2 tablespoons cider vinegar
12 ounces IPA-style beer
2 tablespoons brown mustard
2 tablespoons chopped flat-leaf parsley
½ cup chopped chives
Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, about 3 to 5 minutes. Add the cabbage and beer along with another large pinch of salt, cover and cook until the cabbage is wilted but still slightly crisp. Stir in the mustard and vinegar and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
Remove the cabbage from the heat and stir in the parsley and chives.
Copyright 2012 KCTV (Meredith Corp.) All rights reserved.