Ale-Braised Cabbage With Leeks

Ingredients

3 tablespoons olive oil

2 mediums leeks, white portions sliced (1 ½ cups)

4 cloves garlic, minced (4 tsp)

1 red cabbage (2 lb), cored and finely shredded

2 cups pale or white ale

2 tablespoons lemon juice

2 tablespoons chopped fresh dill

Preparation

Heat oil over medium heat in a 12-inch skillet. Add leeks and garlic and sprinkle with salt, if desired. Saute 1 minutes. 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 the ale has evaporated. Remove from heat and stir in lemon juice and dill. Season with salt and pepper if desired.