Ale-Braised Cabbage with Leeks Recipe | Vegetarian Times Skip to main content

Ale-Braised Cabbage with Leeks

This classic British side dish is given gastropub treatment by using red cabbage and delicate leeks, rather than green cabbage and yellow onions. Finishing with fresh dill and lemon juice gives the recipe a lighter, spring-like quality.



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3 Tbs. olive oil
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2 medium leeks, white portions sliced (1½ cups)
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4 cloves garlic, minced (4 tsp.)
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1 red cabbage (2 lb.), cored and finely shredded
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2cups pale or white ale, such as Blue Moon
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2 Tbs. lemon juice
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2 Tbs. chopped fresh dill


Heat oil over medium heat in 12-inch skillet. Add leeks and garlic, and sprinkle with salt, if desired. Sauté 1 minute. Add cabbage, and cook 15 minutes, or until cabbage wilts and begins to brown, stirring frequently. Add ale, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until most of ale has evaporated. Remove from heat, and stir in lemon juice and dill. Season with salt and pepper, if desired.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
16 g
0 mg
428 mg
3 g
8 g
Serves 6

Comments on this Recipe

We have been eating a lot of spicy Thai and found this a little bland. Needed more salt, pepper, and lemon. Great to see all the purple juices though. Maybe a bit more garlic? Definitely something different and very easy to prepare.

what can you use instead of ale/beer?

We've had it for any years--would like to give it 4 stars but I no longer see the rating icon.

This is the absolute worst recipe I have ever tasted. Mixing a bag of rubbish would probably taste better. Thanks for wasting half an hour of my life making it and another hour rinsing my mouth. Makes me not want to be a vegetarian.. I apologise for the harsh words, but this needs to be said!