Bratwust with cabbage

Last Updated on December 11, 2024

Wurst smothered in beer and then grilled sausages, served with braised cabbage.

Ingredients:

1 tablespoon of butter and butter to grease a baking dish . 0.5 l of light beer 2 pcs of onions water pepper salt For cabbage: 900 ml sterilized cabbage in a can or jar 500 ml white wine 4 pcs jalovice 3 pcs medium sized apples 2 pcs bulbs 1 pcs large potatoes 1 pcs potato leaf 2 tablespoons of lard or other fat pepper salt 800 g of strong barbecue sausages

Procedure:

1. Place the peeled and sliced onions in the bottom of a buttered baking dish, place the sausages on top of the onions and pour beer and possibly water over everything, as the sausages must be completely submerged
2. In a 200 °C oven, simmer covered for about 35 minutes, then remove the sausages, drain the liquid, add a tablespoon of butter to the onions, season with salt and pepper and fry the onions until golden brown
3. Serve the sausages on plates with the cabbage, garnish with the fried onions and serve as an additional side dish, usually boiled potatoes.

Cabbage preparation:
1. Drain the brine from the jar with the cabbage, put the cabbage in a pot and pour boiling water over it, let it stand for 5 minutes, then drain the cabbage again
2. Cut the peeled and cored apples into small cubes
3. Fry the onion chopped finely in the fat, add the apples, cabbage, juniper berries, bay leaf, season with salt and pepper
4. Finally, pour in the wine and simmer on a very low heat source for 60-70 minutes, stirring the cabbage occasionally
5. Towards the end, add the grated potato to the cabbage, stir and simmer for a while.

Recommendation:

The sausages prepared in this way are also very tasty served in rolls together with sterilized cabbage.

Note:

Note:

You can also adapt the cabbage garnish to other recipes.