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Beer-Butter-Bacon Cabbage

By Lisa Clapp


Difficulty: Easy

Prep time: 15 minutes

Cook time: 2-3 hours

Servings: 8 to 12


  • 1 large head cabbage, washed
  • ½ stick butter, cut into pads
  • 6 slices bacon, uncooked
  • 1 bottle beer of your choice, or chicken broth
  • salt, to taste
  • black pepper , to taste
  • cayenne pepper, to taste


Preheat oven to 325˚F.

Slice the cabbage into one-inch-square sections, using a crosshatch pattern, keeping the core in tact (like you would a blooming onion).

Make a rough bowl of tin foil on top of a baking sheet—you’ll later wrap the cabbage in the foil, but in the meantime, you don’t want to beer to run out.

Place the cabbage in the foil “bowl.” Place pads of butter in each section, then sprinkle with the salt, pepper, and cayenne pepper. Pour half the bottle of beer over the cabbage, then lay 6 slices of bacon crisscrossed on top of the cabbage.

Wrap the cabbage tightly in the foil, then bake on the sheet pan for 2-3 hours.

To serve, open the foil, run a fork and knife through to roughly cut it, and remove the core. Enjoy!