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Braised cabbage with bratwurst

The newsletter is running late today, so let’s make this week’s post a simple and hearty recipe – cabbage braised in beer with bratwurst.  As luck would have it, we have plenty of cabbages to go around.

Slice one large yellow onion into half-moons, satuee in about 3T of olive oil (or bacon grease, if you have some lying around) in a large pot.  Core and slice one medium (or half of one large) cabbage into 1-inch strips.  After onions have browned slightly, add cabbage to the onions and salt generously.  Cook cabbage over medium heat, periodically tossing to coat with oil.  When all cabbage is limp, add one bottle of good beer (I used Brooklyn lager, but I think any decent lager would do the trick), 1T spicy mustard, and one finely-chopped bunch of parsley.  Continue cooking on medium heat until the alcohol is cooked out of the lager.  Turn heat to low, and then nestle 4 bratwurst into the cabbage.  Cover and cook on low heat until cabbage in as tender as you like it and the brats are fully cooked.

Serve with roasted potatoes, a slice of toasted crusty bread, and a dollop of sour cream.  Enjoy!!