• ½ lb. bacon, chopped
  • 1 cup chopped yellow onions
  • 1 teaspoon minced garlic
  • 2-½ cups chopped red cabbage
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups chicken stock
  • 10 ounces dark beer
  • 4 ounces celery root, peeled and thinly sliced (heaping 1/2 cup)


In a large, heavy saute pan, cook the bacon over medium-high heat until golden and the fat is rendered, 4 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the cabbage, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and beer, and cook, stirring occasionally, for 12 minutes. Add the celery root and cook, stirring, until tender, 3 minutes.

Remove from the heat and serve.

30 Minute, Side Dishes
MacGourmet downloadBeer-braised Cabbage and Celery Root. To import, drag image to your MacGourmet recipe box.