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Braised Cabbage
George Stone, Colfax

1/2 head cabbage, cored and thinly sliced
3+ Tbsp. Butter
3+ Tbsp. vinegar (white is fine)
1 bottle beer (preferably not lite)
1/2 tsp. salt
Pepper

Melt butter in a heavy kettle. Stir in the cabbage and 3 Tbsp. vinegar. Add 1/2 tsp. salt and a little pepper. Reduce heat to low and cover kettle. Stir often, and add more butter and vinegar if it looks like the cabbage may scorch. Cook until very tender; about 45 minutes. Stir in about a half of a bottle of beer and continue cooking for 10 more minutes. Serve with boiled potatoes and corned beef.

 


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