Grilled Brats with Quick-Cooked Cabbage
In German cuisine, bratwursts typically come with sauerkraut or red cabbage. We say, why choose? Perfect for our Tailgaters Brat Buns, 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.
Tip: If you can find a prepackaged blend of raw red and green cabbage with carrots, that’s an ideal time-saver
- 8 Ball Park Tailgaters Brat Buns
- 8 bratwurst
- 1 cup water (or 2 cups, if not using beer)
- 1 cup beer (optional)
- 1 tablespoon olive oil
- 1/2 red onion, sliced thin
- 1/2 head red cabbage, sliced
- 1/4 head green cabbage, sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground allspice
- German or deli-style mustard
- 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 sauté on top.