Grilled Brats with Quick-Cooked Cabbage

In German cuisine, bratwursts typically come with sauerkraut or red cabbage. We say, why choose? 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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 790 Calories

Ingredients

• ½ teaspoon ground allspice
• 1 cup water
• 1 tablespoon brown sugar
• 1 cup beer
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 2 teaspoons paprika
• 1 teaspoon sea salt
• ½ red onion, thinly sliced
• ½ cup apple cider vinegar
• 8 Ball Park® Tailgaters Brat Buns
• 8 bratwurst
• ½ head red cabbage, sliced
• ¼ head green cabbage, sliced
• German or deli-style mustard

Recipe Instructions

Step 1

Prick each brat with the tip of a knife a few times on each side.

Step 2

In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.

Step 3

Cook over medium heat for 15 to 20 minutes, turning once.

Step 4

Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.

Step 5

Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.

Step 6

Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.

Step 7

Cover and cook for another 5 minutes. Stir once more.

Step 8

Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.

Step 9

Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.