I’ll be providing a recipe a day for St. Patrick’s Day heading up to next Thursday (yes, it’s next Thursday already…where is the year going?). Here is the first one, something I came up with last weekend on the fly, and it came out really good…..

BRAISED CABBAGE WITH GUINESS

Cabbage isn’t for everyone. It’s sort of an acquired taste, and the kind of vegetable that is big and bulky and might seem intimidating. But once you slice it up and fry it and do a few more things to add flavor, anyone can become a cabbage fan. Of course, it’s a cruciferous vegetable, which means cabbage is very good for you, but also might make you fart up a hurricane. Well, not literally, but, you might prepare yourself and your significant other….

Ingredients
1 medium size head green cabbage, core removed and thinly sliced (use a mandoline if you have one)
2 Tbsp. olive oil
Salt and pepper
1/2 of a 12 oz. can Guiness beer
1/2 tsp. caraway seeds

Directions
Heat oil in large heavy skillet over medium heat. Add cabbage and stir for about 3-4 minutes or until starting to get tender and reduced in volume. Sprinkle with salt and pepper and cook a few minutes more, until cabbage begins to brown just a bit. Then slowly add Guiness to pan (and of course, drink the rest of it), scraping up the brown bits as you do this (that’s called de-glazing). Cook for another 5-10 minutes, or until beer is almost all the way absorbed. Sprinkle with caraway seeds and cook for 1-2 minutes more. Serves 2-4 people.