250 g bacon, chopped 1/2 lb
500 ml onions, thinly sliced 2 cup
black pepper
50 ml creole mustard or grainy mustard 1/4 cup
1/2 head cabbage 1/2
10 ml garlic clove, chopped 2 tsp
1 bottle beer
50 ml heavy cream 1/4 cup
In a large saucepan; over medium heat, cook bacon until crispy. Add onions, season with pepper. Saute onions until soft, about 4 minutes. Add mustard and cabbage. Season with salt and pepper. Saute for 3 minutes. Add garlic and beer, cover and cook for 20 minutes, stirring occasionally. Add cream, stir to mix and cook, covered, for 10 minutes. Serve warm.
Serves 4