Beer Braised Cabbage and Sausage

Bring hearty elements together for a great winter dish.

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  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1 1/4 pounds Bratwurst sausage links
  • 1 medium onion, sliced
  • 1 Gala apple, cored and sliced
  • 3 garlic cloves, smashed
  • 1 1/2 pounds green cabbage, sliced
  • 1 (12 ounce) beer
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons caraway seeds
  • Kosher salt 
  • Freshly ground black pepper 
  • 2 tablespoons chopped fresh dill

How to make this recipe

  1. In a large heavy pot, heat the butter over medium high heat until hot, then brown the sausages, turning once, about 5 minutes. Transfer the sausages to a platter.

  2. Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until golden, about 6 minutes.

  3. Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring to a boil. Reduce heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover pot and simmer until liquid is almost evaporated, about 5 minutes, then season with salt and pepper to taste, sprinkle with the dill and serve.

Contributed By Published February 2014

1062205 recipes/beer-braised-cabbage-and-sausage 2016-01-12T18:23:11+00:00 Ian Knauer side-dishes|winter|polish february-2014 recipes,beer-braised-cabbage-and-sausage 1062205

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