Beer-Braised Cabbage, Apples, and Sausage
By Ian Knaue
Simmer apples, cabbage, bratwurst and mustard in beer for this hearty German meal. Can be served with mashed potatoes.
If you don't have Gala apples, go for Mutsu, Northern Spy, or Jonathan apples.
Choose a light-to-medium-bodied beer to use as your braising liquid for this recipe. A malty beer is a nice match for the flavors of the pork and apples.
If using raw bratwurst in any recipe or on the grill always boil first!
Ingredients
2 tablespoons unsalted butter
1 1/4 pounds bratwurst
1 medium onion, sliced
1 Gala apple, cored and sliced
3 garlic cloves, smashed
1 1/2 pounds green cabbage, sliced
1 (12-ounce) beer
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons caraway seeds
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh dill
Preparation
If using raw bratwurst sausages, bring a large pot of water to a low boil. Add brats to the pot, cover with a lid, and cook over a low swimmer for 10-12 minutes.
Heat the butter in a large heavy pot over medium-high heat until melted and hot. Add the sausages and brown them, turning once, about 5 minutes. Transfer the sausages to a platter.
Stir in the onion, apple, garlic, and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until onions begin to turn golden brown, about 6 minutes.
Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway, and bring the mixture to a boil.
Reduce the heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes.
Uncover the pot and simmer until liquid is almost evaporated, about 5 minutes. Season with salt and pepper to taste, sprinkle with the dill, and serve.
Keywords: Main
