1Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.
Ingredients
4 servings
124 cals
2 tablespoons unsalted butter
1 onion, minced
1/2 cup light-bodied beer
1 tablespoon whole grain mustard
1/2 teaspoon minced fresh thyme
1 small head cabbage - halved, cored, and thinly sliced
