Ale-Braised Cabbage with Leeks

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

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

olive oil, leeks, garlic, red cabbage, white ale, lemon juice, dill

Taken from www.vegetariantimes.com/recipe/ale-braised-cabbage-with-leeks/ (may not work)