Best 4 Michael Symons Drunken Cabbage Recipes

**Michael Symon's Drunken Cabbage: A Culinary Journey into Flavor and Tradition**

Embark on a delightful culinary adventure with Michael Symon's Drunken Cabbage, a dish that seamlessly blends the essence of classic European cuisine with a modern twist. This hearty and flavorful dish features tender cabbage braised in a rich and aromatic broth infused with white wine, chicken broth, and a hint of caraway seeds. The addition of crisp bacon, sweet apples, and tangy sauerkraut adds layers of texture and flavor, creating a symphony of taste that will tantalize your palate. Alongside the main recipe, this article also offers variations such as Drunken Cabbage with Sausage and Drunken Cabbage Soup, providing a diverse range of options to suit different preferences and occasions. Whether you're a seasoned home cook or just starting your culinary journey, Michael Symon's Drunken Cabbage is sure to become a staple in your recipe repertoire. So, gather your ingredients, prepare your taste buds, and let's dive into the world of flavors that await you.

Here are our top 4 tried and tested recipes!

MICHAEL SYMON'S DRUNKEN CABBAGE

Michael Symon's Drunken Cabbage image

From the television show, Melting Pot. It is suggested that this be served hot or cold, as a side for chicken or pork.

Provided by Lennie

Categories Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb smoked bacon, diced
1 onion, thinly sliced
1 head red cabbage, cored and sliced
2 tablespoons caraway seeds
3 tablespoons coarse grain mustard
12 ounces wheat beer
2 tablespoons sugar
salt and pepper

Steps:

In a large saucepan, cook the bacon over low heat.
Add the onions and sweat for 2 minutes.
Add remaining ingredients and season.
Cook until cabbage is tender, about 30 minutes.

BRAISED CABBAGE

Braised Cabbage image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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

Steps:

Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, 3 to 5 minutes. Add the beer, vinegar and another large pinch of salt. Cover and cook until the cabbage is wilted but is still slightly crisp. Stir in the mustard and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
Remove the cabbage from the heat and stir in the chives and parsley.

CHARRED CABBAGE

Charred Cabbage image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 3

Ingredients

1 head green cabbage, sliced into 8 wedges
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.

CABBAGE AND NOODLES

Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

Steps:

Bring a large pot of salted water to a boil.
Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

Tips:

Choose the right cabbage. For this recipe, green cabbage or Savoy cabbage are both good choices. Look for a cabbage that is firm and heavy for its size, with tightly packed leaves.
Shred the cabbage thinly. This will help it cook evenly and absorb the flavors of the other ingredients.
Don't overcrowd the pan. When cooking the cabbage, make sure to spread it out in a single layer in the pan. This will help it cook evenly and prevent it from steaming.
Cook the cabbage over medium heat. This will help it cook through without burning.
Stir the cabbage frequently. This will help it cook evenly and prevent it from sticking to the pan.
Add the liquid slowly. When adding the beer or wine to the pan, do it slowly and stir constantly. This will help prevent the cabbage from becoming watery.
Season the cabbage to taste. Add salt, pepper, and other spices to taste.
Serve the cabbage hot. Drunken cabbage is best served hot, either as a side dish or a main course.

Conclusion:

Drunken cabbage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cabbage. With its simple ingredients and bold flavors, drunken cabbage is sure to be a hit with your family and friends.