Braised Cabbage

Step 1

Make the Cabbage and Braising Liquid: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil until it starts to shimmer. Working in batches if necessary, add cabbage wedges in one even layer and cook, turning once, until thoroughly browned on each side, about 6 minutes. Transfer to a plate and set aside.

Step 2

Wipe out the pot, melt butter over medium heat until foamy. Add mushrooms and cook until they begin to become golden brown, 6 to 7 minutes. Stir in shallots and carrots, and cook until softened, about 5 minutes more.

Step 3

Add garlic, caraway seeds, and thyme, and cook until just fragrant, about 1 minute. Add Dijon and cook for about 1 minute more. Sprinkle the flour over the mixture, mix thoroughly, and cook until the smell of raw flour dissipates, about 1 to 2 minutes.

Step 4

Pour in the beer, vegetable stock, and apple cider vinegar, making sure to scrape any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer, allowing the liquid to cook down until reduced by about one-third, about 8 minutes.

Step 5

Season the braising liquid to taste with salt and pepper, then add the cabbage back to the pot. Cover and cook, flipping the cabbage once halfway through, for about 40 minutes.

Step 6

Meanwhile, Make the Croutons: Adjust oven rack to center position, and preheat oven to 350ºF. On a baking sheet, tosscubed white bread, oil, garlic powder and salt. Transfer to the oven and bake for about 15 to 17 minutes, or until golden brown and crispy. Remove from the oven and set aside.

Step 7

To serve, add cabbage to a bowl and top with braising mixture and a few croutons.