Braised Bratwurst and Cabbage Recipe by Bobby Deen and Jamie Deen

Level: Easy

Time: 45 MINUTES

2 ratings
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  • 6 bratwurst sausages
  • 3 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1/2 head green cabbage, sliced
  • 2 cups sauerkraut, drained
  • 1 medium onion, sliced
  • 2 medium carrots, peeled and cut into 4 pieces each
  • 1 tablespoon apple cider vinegar
  • 1 bottle lager beer
  • 1 cup chicken stock
  • 1 teaspoon caraway seeds
  • prepared horseradish, for serving
  • stone-ground mustard, for serving
  • pumpernickel bread, or rolls, for serving


Step 1

In a heavy-bottomed pot (a cast iron braising pot, if you have one) over medium-high heat, add olive oil, sausage and bacon. Cook for 5-6 minutes or until lightly browned.

Step 2

Add green cabbage, onion, carrots and chicken stock and cook for 2-3 minutes to soften vegetables.

Step 3

Add beer, apple cider vinegar and caraway seeds. Reduce heat to medium and simmer for 45 minutes or until the vegetables are tender and the meat is cooked through. Add the sauerkraut and simmer for 5-6 minutes more.

Step 4

Serve at your next Oktoberfest party with pumpernickel rolls or bread, horseradish and mustard.

Braised Bratwurst and Cabbage


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2 Reviews

latricia 1/30/2017


Diane 9/24/2014
Just watched pro

Just watched program on Braised Bratwurse and Cabbage. Laughed so hard----Welcome back Paula. I have really missed you.

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