Directions

1. Peel​ ​the​ ​outer​ ​leaves​ ​of​ ​the​ ​cabbage​ ​off.​ ​​ ​Turn​ ​the​ ​cabbage​ ​core​ ​side​ ​up​ ​and​ ​quarter​ ​the cabbage​ ​so​ ​that​ ​each​ ​section​ ​has​ ​a​ ​part​ ​of​ ​the​ ​core​ ​in​ ​it.​ ​​ ​Salt​ ​all​ ​sides​ ​of​ ​the​ ​cabbage​ ​liberally. Heat​ ​a​ ​10”​ ​sauté​ ​pan​ ​on​ ​medium​ ​high​ ​heat.​ ​​ ​
2. Smash​ ​the​ ​garlic​ ​and​ ​place​ ​it​ ​in​ ​the​ ​pan​ ​with​ ​2 tablespoons​ ​of​ ​butter.​ ​​ ​When​ ​butter​ ​sizzles​ ​and​ ​garlic​ ​is​ ​fragrant,​ ​place​ ​the​ ​cabbage​ ​cut​ ​side down​ ​in​ ​the​ ​pan​ ​and​ ​let​ ​sear​ ​for​ ​about​ ​4​ ​min​ ​slowly.​ ​​ ​Flip​ ​the​ ​cabbage​ ​over​ ​and​ ​deglaze​ ​the​ ​pan with​ ​the​ ​beer.​ ​​ ​Let​ ​the​ ​beer​ ​simmer​ ​the​ ​cabbage​ ​and​ ​with​ ​a​ ​spoon​ ​baste​ ​the​ ​cabbage​ ​using​ ​the liquid.​ ​​ ​This​ ​liquid​ ​will​ ​begin​ ​to​ ​thicken.​ ​​ ​This​ ​will​ ​take​ ​another​ ​4-5​ ​min.​ ​Once​ ​the​ ​liquid​ ​has​ ​a saucy​ ​consistency​ ​add​ ​two​ ​more​ ​tablespoons​ ​of​ ​butter​ ​and​ ​continue​ ​to​ ​baste​ ​the​ ​cabbage. Turn​ ​off​ ​heat​ ​and​ ​place​ ​the​ ​cabbage​ ​on​ ​a​ ​plate,​ ​spooning​ ​the​ ​shiny​ ​sauce​ ​over​ ​the​ ​top.​ ​
3. Serve on​ ​it’s​ ​own​ ​or​ ​on​ ​the​ ​side​ ​of​ ​any​ ​meat​ ​or​ ​fish​ ​dish.