Beer Braised Cabbage with Bacon and Apples – tangy, smoky, and a little bit sweet. Perfect for Oktoberfest!
What a weekend!
Did everyone do something super fun for the holiday?
Most long weekends you’ll find me lounging around at home, in my pajamas, proclaiming my undying devotion to Netflix, but this year I actually got out of the house and did something.
I went out to Yamhill County (Oregon’s version of “wine country”) and tasted the heck out of some wine. And also some beer. And maybe even one or two cocktails.
My life is so glamorous.
While I was out guzzling gracefully sipping wine this weekend, I spoke with a few locals about the upcoming grape harvest and inquired about whether or not I could participate in some grape stomping.
You know, like, “I Love Lucy” style? I got a few crazy looks, but I think I may have some promising leads. I’ll keep you all posted.
The autumn harvest got me thinking about one of my very favorite food holidays which is coming up in just a few weeks: Oktoberfest!
Sausage + Sauerkraut + Beer + Spaetzle + Beer + Schnitzle + Sauerbraten + Beer = all of my favorite things about this time of year.
My family likes to get together and host an Oktoberfest-themed party for my dad’s birthday in September, and last year we went all out. We made super easy spaetzle, Bavarian lentil soup, warm German potato salad, and my mom even made Sauerbraten. Score!
After I made that crazy Apple-Bacon Mac & Cheese a few weeks ago I’ve had all things apple-bacon on my mind, so I figured why not go ahead and make something fun for Oktoberfest!
Thus, Beer Braised Cabbage with Bacon and Apples was born.
You’ll love the combination of smoky bacon, sweet apples, and sour cabbage in this recipe. I love this with some crusty bread and a big bowl full of German Beer Cheese Soup (<– this recipe is blowing up on Pinterest right now!).
Don’t forget to whip up some quick crockpot fondue while you’re at it!
Here’s the Recipe!
Beer Braised Cabbage with Bacon and Apples Recipe
- 1/2 pound thick-cut bacon - roughly chopped
- 1 tablespoon unsalted butter
- 5 cups sliced green cabbage - about half of one medium head
- 1 small yellow onion - vertically sliced
- 1 firm - crisp apple (such as Fuji or Honeycrisp), seeded and thinly sliced
- 2 cups beer - brown or amber ale works best*
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- Cook the bacon in a large pot over medium heat until the fat has rendered and the bacon is crisp, about 3-5 minutes. Use a slotted spoon to transfer the bacon to a plate, reserving the fat in the pot.
- Add the butter to the same pot, along with the cabbage, onion, and apple. Saute 2-3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan.
- Add the beer, vinegar, caraway seeds, salt, pepper, and sugar to the pot. Stir well, then use a utensil to submerge the cabbage mixture under the beer. Turn the heat up to medium-high and simmer uncovered, stirring frequently, until the cabbage is tender (20-30 minutes). Return the bacon to the pot, toss well, and serve warm.