Best 3 Bratwurst And Red Cabbage Recipes

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Bratwurst and red cabbage is a classic German dish that is hearty, flavorful, and relatively easy to make. The combination of the savory bratwurst, tangy red cabbage, and sweet apples creates a delicious and memorable meal. Whether you are looking for a traditional German meal or simply want to try something new, bratwurst and red cabbage is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT



Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut image

Provided by Bobby Flay

Categories     main-dish

Time 1h3m

Yield 8 servings

Number Of Ingredients 24

3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish
Pickled eggs, optional, for garnish
1/4 cup olive oil
2 cups red wine vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Steps:

  • Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
  • Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
  • Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

BRATWURST AND RED CABBAGE



Bratwurst and Red Cabbage image

Provided by Claire Saffitz

Categories     Beer     Kid-Friendly     Dinner     Lunch     Sausage     Cabbage     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 11

1 pound uncured bratwurst
2 tablespoons olive oil
1 12-ounce bottle Pilsner or other lager, divided
1 medium red onion, chopped
1/2 medium head of red cabbage, thinly sliced
1 medium red beet, peeled, coarsely grated
Kosher salt, freshly ground pepper
1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1/4 teaspoons ground allspice
Freshly grated horseradish (for serving)

Steps:

  • Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
  • Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
  • Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

BRATWURST AND RED CABBAGE



BRATWURST AND RED CABBAGE image

Categories     Dinner     Casserole/Gratin     Sausage

Yield 4

Number Of Ingredients 11

• 1 pound uncured bratwurst
• 2 tablespoons olive oil
• 1 12-oz. bottle Pilsner or other lager, divided
• 1 medium red onion, chopped
• ½ medium head of red cabbage, thinly sliced
• 1 medium red beet, peeled, coarsely grated
• Kosher salt and freshly ground black pepper
• ½ cup apple cider vinegar
• 1 tablespoon light brown sugar
• ¼ teaspoon ground allspice
• Freshly grated horseradish (for serving)

Steps:

  • Preparation ACTIVE: 40 MINTOTAL: 1 HOUR 15 MIN • Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. • Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate. • Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

Tips:

  • To ensure the bratwurst is evenly cooked, make sure to prick it all over with a fork before frying. This will help the heat penetrate the sausage more evenly.
  • If you don't have a grill, you can also cook bratwurst in a skillet over medium heat. Just be sure to turn the bratwurst frequently so that it doesn't burn.
  • Sauerkraut is a traditional accompaniment to bratwurst, but you can also serve it with other sides like mashed potatoes, roasted vegetables, or potato salad.
  • For a more flavorful red cabbage, try adding a splash of red wine vinegar or apple cider vinegar to the cooking liquid.
  • If you're short on time, you can use store-bought red cabbage instead of making it from scratch.

Conclusion:

Bratwurst and red cabbage is a classic German dish that is perfect for a hearty meal. The bratwurst is flavorful and juicy, while the red cabbage is tangy and sweet. This dish is sure to be a hit with your family and friends.

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