Alton Brown's Whiskey-Glazed Cabbage Brings Bold Flavor To St. Patrick's Day - Tasting Table

"Gather just five ingredients: one pound of cabbage (cored and shredded), 3 tablespoons of unsalted butter, 1 teaspoon of salt, ½ teaspoon freshly ground black pepper, and 2 ounces of one of the 11 best Irish whiskeys money can buy."

"First, brown the butter in a high-sided pan over medium-high heat. Once browned, add the cabbage, salt, and pepper, then saute until the cabbage is slightly browned and tender. Turn off the heat, then deglaze the pan with two ounces of whiskey, using it to scrape up all those delicious brown bits on the pan and incorporate with the cabbage."

"Eat it straight out of the pan and wash it down with more whiskey."

Alton Brown shares a whiskey-glazed cabbage recipe featuring just five ingredients: cabbage, butter, salt, pepper, and Irish whiskey. The preparation involves browning butter in a high-sided pan, adding shredded cabbage with seasonings, sautéing until tender and browned, then deglazing with whiskey to incorporate flavorful pan bits. Brown suggests serving it alongside corned beef for a traditional St. Patrick's Day meal, though he personally prefers eating it directly from the pan with additional whiskey. The recipe pairs well with classic Irish sides like colcannon, boxty, and farls, making it an ideal centerpiece for building an entire St. Patrick's Day feast.

Read at Tasting Table