1 cup thickly diced bacon
1 yellow onion, thinly sliced
Kosher salt
12 ounces IPA-style beer
2 tablespoons cider vinegar
1 large or 2 small heads savoy cabbage, quartered, cored and thinly sliced
3 tablespoons brown mustard (my favorite is Bertman Ballpark)
1/2 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
schauerjohn
This is a great side dish; it's a great alternative to the bland creamed cabbage that was a staple in my family. I especially like to serve smoked sausage on a bed of this. One note: In the written recipe, he never actually tells you to add the cabbage to the pot, but the video makes clear it goes in after cooking the onions.<br />
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