Cabbage And Sausages Braised In Beer Recipes

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BEER-BRAISED BRATWURST WITH CABBAGE



Beer-Braised Bratwurst with Cabbage image

A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

1 tablespoon canola oil
4 bratwurst
1 onion, halved and sliced
1 (12-ounce) bottle pilsner-style beer
1/2 medium head Savoy cabbage, sliced
1 (14.5-ounce) can diced tomatoes
Coarse salt and freshly ground black pepper
2 tablespoons chopped parsley, for garnish
Skillet Cornbread

Steps:

  • Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.

GREEN CABBAGE BRAISED IN BEER AND SAUSAGE



GREEN CABBAGE BRAISED IN BEER AND SAUSAGE image

A German-style recipe from my friends at the Green Bean Delivery Company, who specialize in organic foods delivered to the home. This dish is a great way to satisfy your family, and quick as can be. Recipe & photo: Greenbeandelivery.com

Provided by Ellen Bales

Categories     Pork

Time 20m

Number Of Ingredients 6

2 Tbsp butter
1 lb sausages, left in their casings
1 Tbsp mustard
1/2 c beer
1 lb green cabbage (1/2 medium head), shredded
salt and pepper to taste

Steps:

  • 1. Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the sausages and cook until browned on all sides, about 5 minutes.
  • 2. Add the mustard and beer and simmer until slightly reduced, about 3 minutes.
  • 3. Add the cabbage, stir to combine, cover, and simmer until the cabbage is wilted but still bright green, 7 to 9 minutes. Season with salt and pepper to taste. Serve while hot.

SAUSAGES WITH BRAISED CABBAGE & CARAWAY



Sausages with braised cabbage & caraway image

Caraway seeds add a sweetly aromatic note to the onion cream sauce in this German-inspired sausage and mash dinner

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 10

1 tsp vegetable oil
8 good-quality, large pork sausages , or Bratwurst
1 tbsp butter
2 onions , halved then thinly sliced
2 tsp caraway seeds
½ firm, round cabbage , cut through the core into 4 wedges
300ml good-quality chicken stock
3 tbsp crème fraîche
mashed potato , to serve
medium-hot mustard , to serve

Steps:

  • Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
  • Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
  • Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.

Nutrition Facts : Calories 507 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium

CABBAGE AND SAUSAGES BRAISED IN BEER



Cabbage and Sausages Braised in Beer image

This is an easy weeknight recipe that we make often. I use fully cooked sausages - either Brats or Kielbasa.

Provided by Sandyg61

Categories     One Dish Meal

Time 29m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 lb kielbasa, cut in 4 pieces
1 tablespoon mustard
1/2 cup beer
1 lb cabbage, cored and shredded (1/2 medium head)
salt and pepper

Steps:

  • Melt the butter in a large skillet over medium heat.
  • Add the sausages and brown on all sides, about 5 minutes.
  • Add the beer and mustard and simmer until slightly reduced, about 3 minutes.
  • Add the cabbage, stir to combine, cover and simmer for 5 minutes.
  • Stir again and cook for an additional 2-4 minutes until the cabbage is wilted but still green.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 444.6, Fat 36.9, SaturatedFat 14.2, Cholesterol 90, Sodium 1138.7, Carbohydrate 11, Fiber 3, Sugar 5.5, Protein 15.7

BEER BRAISED CABBAGE



Beer Braised Cabbage image

A great side dish for pork.

Provided by Deb Newell

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, minced
½ cup light-bodied beer
1 tablespoon whole grain mustard
½ teaspoon minced fresh thyme
1 small head cabbage - halved, cored, and thinly sliced
2 teaspoons cider vinegar
salt and ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 14.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 4.9 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 118.6 mg, Sugar 6.9 g

BRATWURST AND RED CABBAGE



Bratwurst and Red Cabbage image

Provided by Claire Saffitz

Categories     Beer     Kid-Friendly     Dinner     Lunch     Sausage     Cabbage     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 11

1 pound uncured bratwurst
2 tablespoons olive oil
1 12-ounce bottle Pilsner or other lager, divided
1 medium red onion, chopped
1/2 medium head of red cabbage, thinly sliced
1 medium red beet, peeled, coarsely grated
Kosher salt, freshly ground pepper
1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1/4 teaspoons ground allspice
Freshly grated horseradish (for serving)

Steps:

  • Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
  • Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
  • Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

DIANE ANDERSON'S CABBAGE WITH SAUSAGE



Diane Anderson's Cabbage with Sausage image

Provided by Diane Semrad Anderson

Categories     Beer     Onion     Quick & Easy     Sausage     Winter     Cabbage     Gourmet     Louisville     Kentucky

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)
1 tablespoon sugar
1 1/2 teaspoons salt
1 (12-oz) bottle beer
1 lb smoked kielbasa, cut into 2-inch-long pieces
1 medium head cabbage (2 1/2 lb), halved lengthwise, then cut into 2-inch-thick wedges
3/4 lb medium red potatoes (about 4), quartered
Accompaniment: hot mustard

Steps:

  • Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add onion, sugar, and salt and cook, stirring frequently, until onion is golden, about 15 minutes.
  • Stir in beer, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, and potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Transfer kielbasa and vegetables to a large platter, discarding remaining liquid if desired.

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD



Beer-Braised Sausages with Warm Potato Salad image

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
  • Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
  • Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g

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