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.

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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; protein 27.2g; carbohydrates 70.9g; fat 41.6g; cholesterol 92.3mg; sodium 1891.4mg. Full Nutrition
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Reviews (11)

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
(4)
12 Ratings
  • 5 star values: 11
  • 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
(4)
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
(2)
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
(2)
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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
(1)
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
(1)
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
(1)
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Rating: 5 stars
06/03/2017
Husband and I loved it. Used hoagie rolls otherwise made exactly by the recipe. Read More
(1)
Rating: 5 stars
06/02/2017
Made them on a weekend. Great lunch!!!! Read More
(1)
Rating: 5 stars
04/17/2017
We loved this Brat recipe. The quick cooked cabbage added both flavor and color. We really liked the mustard with the cabbage and onion mixture. The toasted Tailgater buns by Ballpark held up too. Next time I will try grilling the brats then put them on the stove in the "Beer bath" and serve it with that good cabbage mixture. Read More
(1)