Thursday, October 29, 2009
With a recent Oktoberfest party behind us, we had some bratwurst in the freezer, some leftover cabbage, a few beers, and some potatoes and onions rolling around. "These ingredients make perfect sense," thought I. Thus, a beer braised bratwurst and cabbage dinner was born.
A seasonal, comforting, savory dish was great on a cold rainy night. With cabbage, potato, and onion in season, and locally sourced bratwurst already in the freezer, I didn't have to leave the house to make this dish.
Beer Braised Cabbage & Bratwurst
1 pound of bratwurst
3 medium red potatoes
1 medium onion
1 small head of cabbage
1 tablespoon oil
About 2 12 oz cans/bottles o' beer
1 tablespoon of caraway seeds
1/2 teaspoon of salt
1/4 teaspoon of pepper
Whole grain horseradish mustard.
In skillet, cook brats until browned; remove.
While that's browing, cut potatoes into chunks, slice onions 1/2 inch thick, dice cabbage into 1 inch pieces or so.
Deglaze brat skillet with beer.
Place browned brats, deglazing mixture, and cabbage in shallow 3 1/2 quart casserole.
In same skillet, add the oil and cook potatoes and onions until lightly browned, stirring.
Pour this mixture over the brats and cabbage.
Deglaze skillet with more beer.
Add caraway to the deglazing mixture; heat to boiling.
Pour over mixture in casserole.
Cover and bake at 375ºF. for 1 1/2 hours. Makes 4 servings.
Serve with whole grain horseradish mustard.
Posted by Reetsyburger