In German cuisine, bratwursts typically come with sauerkraut or red cabbage. We say, why choose? This recipe combines those ideas, with a tangy-tart braised cabbage that cooks in just a few moments. Cooking the brats with a combination of water and beer, if desired, infuses the sausages with even more flavor. Serve with German mustard and German potato salad on the side.

Ball Park Buns
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Brats:
Cabbage:

Directions

Instructions Checklist
  • Prick each brat with the tip of a knife a few times on each side.

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  • 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.

Note:

You can substitute another cup of water instead of 1 cup beer.

Tip:

If you can find a pre-packaged blend of raw red and green cabbage with carrots, that's an ideal time-saver.

Nutrition Facts

790 calories; 41.6 g total fat; 92 mg cholesterol; 1891 mg sodium. 70.9 g carbohydrates; 27.2 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2018
These were delicious! I only made a couple of adjustments to the recipe... once the brats were cooked in the beer/water I threw them on the outdoor grill for a few minutes to brown them up and give them come grill marks. The only other change I made was that I skipped the red cabbage and only used green cabbage. I really liked the cabbage mixture and it really added a nice flavor the the bratwurst. Since moving to Georgia from Wisconsin I had a hard time finding "brat buns" here in GA. I'm so glad that Ballpark finally has them down here in the south because using a hot dog bun for a bratwurst is just NOT the same! Read More
(3)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2018
These were delicious! I only made a couple of adjustments to the recipe... once the brats were cooked in the beer/water I threw them on the outdoor grill for a few minutes to brown them up and give them come grill marks. The only other change I made was that I skipped the red cabbage and only used green cabbage. I really liked the cabbage mixture and it really added a nice flavor the the bratwurst. Since moving to Georgia from Wisconsin I had a hard time finding "brat buns" here in GA. I'm so glad that Ballpark finally has them down here in the south because using a hot dog bun for a bratwurst is just NOT the same! Read More
(3)
Rating: 5 stars
07/24/2018
These were delicious! I only made a couple of adjustments to the recipe... once the brats were cooked in the beer/water I threw them on the outdoor grill for a few minutes to brown them up and give them come grill marks. The only other change I made was that I skipped the red cabbage and only used green cabbage. I really liked the cabbage mixture and it really added a nice flavor the the bratwurst. Since moving to Georgia from Wisconsin I had a hard time finding "brat buns" here in GA. I'm so glad that Ballpark finally has them down here in the south because using a hot dog bun for a bratwurst is just NOT the same! Read More
(3)
Rating: 5 stars
08/01/2018
Made this for dinner for the family and it turned out amazing. I did however make a few alterations. In the cooking recipe I did not add any beer. I am allergic to hops so instead I added Worcestershire mustard seeds chili flakes S&P. The brats were flavorful and very juicy. I cooked mine in a VERY slow simmer for 10 min on each side. The slaw was acidic with just a hint of sweetness from the brown sugar. I also added a mayo/sriracha mixture to the buns after I toasted them. Since the slaw was acid based I felt it needed a creamy fat to balance it. All in all it was excellent and something I plan to make again. Read More
(1)
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Rating: 5 stars
06/02/2017
Made them on a weekend. Great lunch!!!! Read More
(1)
Rating: 5 stars
04/09/2017
Made as written minus the allspice because I overlooked it and these were great! The cabbage is tart which is just the way we like it. It is also colorful which makes a much prettier presentation than sauerkraut. The next time rain ruins your cookout bust out your skillet and make these instead! Read More
Rating: 5 stars
09/18/2018
This was a fast and delicious summer dinner! We really enjoyed it with the cabbage from the garden. Read More
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Rating: 5 stars
04/11/2017
This was even better than I expected!! We typically grill our brats but were pleasantly surprised by how delicious they were after stove-top cooking. The cabbage and some deli mustard were perfect on top. I'll definitely make this one again!! Read More
Rating: 5 stars
06/03/2017
Husband and I loved it. Used hoagie rolls otherwise made exactly by the recipe. Read More
Rating: 5 stars
07/30/2018
7.29.18 Always have struggled trying to find a bun to fit a bratwurst. It took me five trips to different grocery stores but I found the Tailgaters buns and that s what I ll now use every time that I cook a bratwurst. This bun held up incredibly well to a big white grilled German bratwurst bought at a German meat market in Sarasota. Even though the recipe didn t say to grill it is called Grilled Brats so I tossed both the buns and brats on the grill delicious! Served with Oktoberfest Potato Salad on this site. Read More
Rating: 5 stars
07/09/2018
What an easy change up from sauerkraut! The cabbage still had a little crunch and also had a nice tang with bite from the spices. I loved these make sure you use a German mustard too! Read More