Bratwurst with red cabbage is a tasty and colorful supper! To complement the juicy, delicious beer-soaked bratwurst, smoked sautéed veggies are paired with sweet and tart red cabbage. For an even brighter supper, pair it with a mango ginger sangria or a blackberry lime mint julep.
There seems to be a severe scarcity of red cabbage dishes in the globe. I know it’s probably because I’m German, but I enjoy a large bowl of red cabbage. Yet, I also like bratwurst. Why not combine sausage with red cabbage?
When Johnsonville approached me about writing a piece to commemorate National Bratwurst Day, I was all in because 1) I absolutely adore bratwurst and 2) I’ve been pining for fall for a while now and (as you may have read in my previous article), I’m all aboard the autumn train.
Fall, I’m coming for you, choo choo.
Contents
- Perfect for BBQ season
- Strong opinions on red cabbage
- Ingredients for red cabbage and bratwurst
- Should I boil my brats before cooking?
- What to serve with bratwurst and cabbage
- Bratwurst and Red Cabbage
- FAQs
- What meat goes with red cabbage?
- What flavors go well with bratwurst?
- What goes well with red cabbage?
- What to serve with bratwurst for dinner?
- What is the healthiest way to eat red cabbage?
- Do you soak red cabbage before cooking?
- What do Germans eat with their bratwurst?
- What are traditional toppings for bratwurst?
- How do you serve bratwurst traditionally?
- What meat goes best with cabbage?
Perfect for BBQ season
Let’s take it a step further: why not get a number of Johnsonville brat packages and have a dinner party for your family and friends?
Maybe you’re searching for an opportunity to show off your awesome grilling talents.
Maybe you just purchased a new home and want to break in your new, fantastic backyard.
Maybe you’re like me and simply adore brats and any excuse to eat them! I’m not saying you have to share them, but it’s generally a good idea if you want to keep those relatives and friends you care about.
As for me, I like to cook on the stovetop using a skillet or high-sided pan. The grill and I don’t get along very well since it creates a lot of heat and the winds always change while I’m cooking, so all that heat ends up in my face.
I make exceptions, but since I live in a rather windy place, I like to keep my food-related activities inside. That’s why I decided now would be a wonderful opportunity to combine two of my favorite meals into the ultimate dinner: brats and cabbage.
Strong opinions on red cabbage
Now I know that many individuals have strong feelings about their red cabbage. Some people say it should always have bacon in it unless you despise happiness, others feel it should never be cooked and should only be served as a cold slaw, and yet others believe you’ve gone insane if it hasn’t been pickled for months.
Please listen to me if you are one of those folks.
We’re going to combine it with water, vinegar, and sugar and cook it for 30 minutes. That’s all.
The bigger chunks will retain a small crunch (which is one of my favorite aspects), but the rest will be absolutely delicate with a delicious blend of sweet and sour notes.
What about the color? Just take a look at it. It’s stunning. Although the German in me is enamored with red cabbage, the bratwurst is the true star of the show here.
Ingredients for red cabbage and bratwurst
- Heating olive oil
- 1 big chopped onion (divided)
- 1 small head chopped red cabbage
- 1cupwater
- vinegar vinegar cup
- 3 tbsp sugar, honey may be substituted
- 4Jacksonville Bratwurst
- A can or bottle of your favorite beer, preferably a lager
- 1 sliced orange bell pepper
- 1 sliced yellow bell pepper
- 3 minced garlic cloves
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- tspcumin
- Season with salt to taste
- season with pepper to taste
Should I boil my brats before cooking?
We’re going to boil them in a beer broth for 10 minutes before browning them to get the proper texture.
They’re juicy and tasty, and they go well with the sautéed onions and peppers seasoned with smoky paprika and other spices.
If you don’t have any, you must get some. Ordinary paprika will not suffice. This meal has a great smokey taste with a good rush of heat thanks to the use of smoked paprika.
I’m not going to advise you how to eat your own food, but here’s a suggestion:
Put your colorful vegetable mixture on the platter and delicately nestle the bratwurst on top. Slice your bratwurst as you go to ensure that every mouthful is warm and juicy. Consume each mouthful with a forkful of vegetables and immerse yourself in this incredible taste combination.
I assure you that the procedure will be worthwhile.
What to serve with bratwurst and cabbage
For large group events, I like to offer this on a large platter with some additional sharable favorites. Serve it alongside:
- Ruby Tuesday Pasta Salad Duplicate
- Salad with Creamy Shrimp Pasta
- Salad of German Potatoes
- Salad with Watermelon, Blackberries, and Mint
- Mexican Corn Dip in Minutes
- Strawberry Shortcake Homemade Bar
Bratwurst and Red Cabbage
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Description
Equipment
- Cooking pans
- a spoon for mixing
Ingredients
- For heating, use olive oil.
- 1 big chopped onion (divided)
- 1 small head chopped red cabbage
- 1cupwater
- vinegar vinegar cup
- 3 tbsp sugar, honey may be substituted
- 4Jacksonville Bratwurst
- A can or bottle of your preferred beer, preferably a lager
- 1 sliced orange bell pepper
- 1 sliced yellow bell pepper
- 3 minced garlic cloves
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- tspcumin
- Season with salt to taste
- season with pepper to taste
Instructions
- Warm a drizzle of oil in a large saucepan over medium heat. Sauté half of the onions for 3 to 5 minutes, or until softened.
1 big onion, olive oil - 2 cups cider vinegar, 3 tbsp sugar Season with salt and pepper to taste.
Combine the cabbage, water, vinegar, and sugar in a mixing bowl. Let to boil for 30 minutes on low heat, stirring regularly. Remove from fire and season with salt and pepper to taste.
1 cup water, 1 small head red cabbage - Cook the sausages after the cabbage has cooked for around 10 minutes. Add brats and beer to a high-sided frying pan. Just add enough water to cover the brats.
4 bratwursts from Johnsonville, A can or bottle of your preferred beer - Bring to a boil, then lower to a low heat and let it simmer for 10 minutes.
- Drain the liquid, then add a sprinkle of oil to the pan and bring to a medium heat. Brown the brats on both sides until they reach an internal temperature of 165F, then remove from the pan. To keep them warm, place them on a platter and cover with aluminum foil.
Extra virgin olive oil - Bring the pan to medium heat and add another sprinkle of oil. When the oil is heated, add the remaining half of your onions and cook for 3 minutes, or until they begin to soften.
1 medium onion, olive oil - 8 teaspoon cumin
12 teaspoon smoked paprika, 4 teaspoon red pepper flakes 1
Cook for a few minutes more, or until the onions and peppers are softened. Cook for another 30 seconds, or until the garlic, oregano, smoked paprika, red pepper flakes, and cumin are aromatic. Season with salt and pepper to taste.
3 garlic cloves, 1 teaspoon dry oregano, 1 orange bell pepper, 1 yellow bell pepper - Add the prepared cabbage (without the liquid) to the pan and gently mix to incorporate. Return the sausages to the pan, cover, and cook until warmed. Serve and have fun!
Nutrition Facts
Johnsonville sponsored this article, but the language and thoughts are all mine.