Beer Braised Cabbage

A few weeks ago, my wife and I decided to go out to dinner, and we found ourselves drawn to Bowman’s Tavern. The last time we had been there was after our home inspection a year and a half ago, and it made a great impression. Our memory of their unique fare and the fact that they had a jazz trio playing made it easy for us to decide upon our return.

As I read their menu, I found myself intrigued by a sandwich involving bratwurst and a bacon beer braised cabbage…so I ordered it, and it was phenomenal! Thus, as I oft do, I wanted to recreate it (or a version of it that would fit well with my family), and this recipe is what I came up with!

We served our cabbage atop Chicken Schnitzel alongside sautéed cremini mushrooms. However, as Bowman’s Tavern proved, it also goes very well with German style sausages (and would probably be good with a hot dog if I could bring myself to suggest such a thing).

Time: 45 Minutes


  • Green Cabbage
  • Dark Malty Beer (We used a Porter, but a Stout would work too)
  • Optional Other Additions to build your flavours:
    • Bacon
    • Stone Ground Mustard
    • Honey
    • Salt and Pepper
    • Caraway Seed


  • Slice your cabbage thinly.
  • If using bacon, remove excess fat as you like, and cut it into thin strips as well.
  • Melt some butter in a large pan, and toss in some caraway seed to toast if using.
  • When your butter is melted, add your bacon strips if using. Cook until your bacon starts to brown.
  • If not using bacon, add your cabbage when your butter is melted. Sauté until it softens, and the colour starts to fade.
  • Pour in your beer, add in some honey and mustard if using.
  • Stir to combine, turn the heat to low, cover, and allow to simmer for 30 minutes, stirring occasionally.
  • Plate, devour, and enjoy!


  1. Are you using traditional cabbage, or something different? It looks to me as if the head wasn’t as tightly wrapped as cabbage is wont to be. It looks as if it could be Spitzkohl, which has a point and looks lie a Conehead 🙂

    1. It was a normal green cabbage, but I agree it wasn’t as tightly wrapped as I had expected either.

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