Grilled Brats With Quick Cooked Cabbage Food

GRILLED BRATWURST WITH BRAISED CABBAGE

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Preheat a grill on medium-high.
• In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
• In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
• Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
• Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
• To assemble:
• Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

ONE-PAN BRATS AND CABBAGE

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.

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR

Steps:

• Preheat a grill for direct and indirect cooking.
• Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
• Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
• While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
• Serve the bratwursts with the sauerkraut and assorted mustards on the side.

GRILLED BRATS WITH QUICK-COOKED CABBAGE

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

GRILLED BRATWURST WITH RED CABBAGE-GRAPE SLAW

Steps:

• Preheat a grill to medium high. Whisk the mustard, vinegar, olive oil, sugar and 1/4 teaspoon salt in a medium bowl. Add the red cabbage and grapes; toss to coat.
• Oil the grill, then add the onion rounds and bratwursts. Cook the onion rounds, flipping halfway through, until softened and charred, 4 to 6 minutes. Remove to a cutting board. Cook the bratwursts, turning, until warmed through and charred all over, 8 to 10 minutes. Remove to a plate.
• Open the hot dog buns and add them to the grill, open-side down; grill until toasted, about 30 seconds. Flip and grill the outsides. Chop the grilled onion.
• Divide the hot dog buns among plates and spread with mustard. Fill with the bratwursts, slaw and grilled onion. Serve with potato chips or pretzels.

GRILLED BRATS

Steps:

• Grill brats over hot coals browning on all sides.
• Remove from grill and place in large kettle or dutch oven,.
• Cover with beer, onions and pepper.
• Simmer at least 1 hour not over direct heat.
• The heat removes the alcohol from the beer.
• Brats may be simmered for several hours just add more beer if it gets too low.
• Serve hot on toasted buns, with the peppers and onion or the toppings of your choice.

CABBAGE AND BRATS

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.

BEER BRATS WITH CABBAGE KRAUT

Steps:

• Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
• Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
• Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
• Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.

GRILLED BRATS WITH QUICK-COOKED CABBAGE

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

GRILLED BRATS WITH QUICK-COOKED CABBAGE

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

GRILLED BRATS WITH QUICK-COOKED CABBAGE

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

GRILLED BRATS WITH QUICK-COOKED CABBAGE

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.