Beer-Braised Cabbage and Celery Root

• 1/2 pound bacon, chopped
• 1 cup chopped yellow onions
• 1 teaspoon minced garlic
• 2 1/2 cups chopped red cabbage
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups chicken stock
• 10 ounces dark beer
• 4 ounces celery root, peeled and thinly sliced (heaping 1/2 cup)

1. In a large, heavy saute pan, cook the bacon over medium-high heat until golden and the fat is rendered, 4 minutes.
2. Add the onions and cook, stirring, for 3 minutes.
3. Add the garlic, and cook, stirring, for 30 seconds.
4. Add the cabbage, salt, and pepper, and cook, stirring, for 3 minutes.
5. Add the chicken stock and beer, and cook, stirring occasionally, for 12 minutes.
6. Add the celery root and cook, stirring, until tender, 3 minutes.
7. Remove from the heat and serve.

bacon, yellow onions, garlic, red cabbage, salt, ground black pepper, chicken stock, celery root

Taken from www.foodnetwork.com/recipes/emeril-lagasse/beer-braised-cabbage-and-celery-root-recipe.html (may not work)