BEER BRATWURST AND CABBAGE
Make and share this Beer Bratwurst and Cabbage recipe from Food.com.
Provided by Chef Kiddle
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
- Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
- Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
- (**Use the Del Monte tomatoes with basil, garlic, and oregano.).
CREAMED BRATWURST
I can't remember where I originally got this recipe. I am a big fan of bratwursts and this gives me another way to serve them up. It is a great comfort food recipe for me.
Provided by SarithaAnn
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion and mustard in margarine till tender.
- Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper.
- Simmer 5 minutes.
- Stir flour into sour cream.
- Stir some pan juices into sour cream mixture to thin.
- Stir into bratwurst mixture.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Serve over noodles.
- Sprinkle with parsley.
ONE-PAN BRATS AND CABBAGE
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
- Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
- Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
- Return the cooked sausages to the skillet and serve.
GERMAN BRATWURST WITH CABBAGE IN A CREAMY SAUCE RECIPE - (4/5)
Provided by tulawdog
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan. Fry the sausage slices until they're cooked from both sides. Take them out of the frying pan. Add the onion and caraway seeds to the pan. Cook them until the onion becomes translucent. Add the cabbage to the pan and cook it with the onions for about 5 minutes. In a bowl, combine the mustard, cream, and the meat stock. Add it with the sausage slices to the pan and bring it to a boil. Cover the frying pan. Then reduce the heat and let everything simmer for 6 to 8 minutes. The cabbage should remain crisp. Season the cabbage to taste with salt and pepper. Add the parsley. Serve with mashed potatoes. Guten Appetit!!
BRATWURST, POTATO AND CABBAGE SOUP
Make and share this Bratwurst, Potato and Cabbage Soup recipe from Food.com.
Provided by CaliforniaJan
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
- In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.).
- In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.).
- When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.
Nutrition Facts : Calories 400.2, Fat 24.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 578.2, Carbohydrate 27.2, Fiber 4.4, Sugar 4.8, Protein 17.8
GERMAN CURRY SAUCE FOR WURST
If you've ever been to Germany, then you will be familiar with the ever present "Schnell Imbiss" stands. Similar to a hot dog stand, the Schnell Imbiss stand sells a variety of wurst dishes including the famous "Currywurst," a grilled bratwurst, cut into slices, and served with a ladleful of warm curry sauce. Curry sauce is also served over "pommes" (aka French Fries). This is the recipe, as told to me by a German Imbiss lady herself. It is really quite simple to make and keeps well in the fridge. The Imbiss stands always use mild curry powder to make this sauce. It tastes much better than the commerically prepared versions.
Provided by HeatherFeather
Categories Sauces
Time 5m
Yield 1 cup sauce
Number Of Ingredients 2
Steps:
- Heat ketchup in a small saucepan over medium-low heat until warm, stirring often.
- Meanwhile, add lots of curry powder- about a teaspoon at a time (I use about 3-4 tsp. total), stirring each time, until it no longer tastes like ketchup, but has a tangy curry taste, stirring constantly.
- Don't go too overboard with the curry; you just want it to lose the sweet ketchupy taste.
- Cook over medium heat, stirring constantly, until the ketchup thickens a bit and takes on a grainy look- this only takes a few minutes.
- Serve immediately with cooked bratwurst or let cool and store in a plastic squeeze bottle in the fridge and use as a condiment for any cooked wurst.
- Serve warm or cold.
CABBAGE AND BRATS
Sausage shows up on the table often at Melanie Jones' place. "I make this simple stir-fried supper about every other week," she pens from Springfield, Illinois. Soy sauce and garlic powder add flavor to each bite of turkey bratwurst.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cut cabbage in half through the core. Remove core and cut cabbage into 1/4-in. slices; set aside. Cut onion in half and cut into 1/4-in. slices; set aside. In a large nonstick skillet coated with cooking spray, cook and stir bratwurst over medium-high heat for 8 minutes or until browned on all sides. Drain and remove bratwurst; set aside and keep warm., Add cabbage and onion to the same skillet; cook and stir for 6 minutes. Sprinkle with soy sauce, garlic powder and pepper. Cook and stir for 4 minutes longer. Return bratwurst to skillet. Cook for 2 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender and bratwurst is cooked through. Serve immediately.
Nutrition Facts : Calories 274 calories, Fat 16g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 929mg sodium, Carbohydrate 19g carbohydrate, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
GERMAN CABBAGE AND POTATOES
Typical German comfort food. Use either Savoy Cabbage or simple green cabbage. Usually it is served with fried sausages or pork chops or topped with sliced heated kielbasa . - The original recipe calls for caraway instead of cumin.
Provided by Inge 1505
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :).
- FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs".
- Wash, peel and cut potatoes in 3/4 inch dice.
- Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
- Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done.
- Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage.
- FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat.
- TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning.
- To serve: Top cabbage with rest of bacon mixture (and parsley)as garnish.
Nutrition Facts : Calories 322.6, Fat 14.1, SaturatedFat 4.5, Cholesterol 19.3, Sodium 683.2, Carbohydrate 42.6, Fiber 10.2, Sugar 11.2, Protein 9.9
BRATWURST IN SOUR CREAM SAUCE
Make and share this Bratwurst in Sour Cream Sauce recipe from Food.com.
Provided by Sackville
Categories Meat
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the sausage into boiling water, remove from the heat and let soak for 5 minutes.
- Drain and pat dry with paper towels.
- Melt the butter over moderate heat in a large frying pan, add the bratwurst and cooking, turning often until they are brown on all sides.
- Add the water, lower the heat and simmer uncovered for 15-20 minutes.
- Add more water if needed.
- Put the sausages on a plate and cover.
- Beat the flour and salt into the sour cream.
- Add into the liquid remaining in the skillet.
- Cook over a low heat, stirring, for 5-8 minutes until the sauce is slightly thickened and smooth.
- Do not boil.
- Serve over the bratwurst, either whole or sliced.
Nutrition Facts : Calories 747.2, Fat 67.4, SaturatedFat 28.4, Cholesterol 166.4, Sodium 1800.6, Carbohydrate 8.8, Fiber 0.1, Sugar 0.1, Protein 25.4
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