Grilled Bratwurst with Braised Cabbage

Total Time:
45 min
15 min
30 min

4 servings

  • Canola oil, for frying
  • Cabbage:
  • 3 tablespoons butter
  • 1 small onion, minced
  • 1/2 head red cabbage, thinly sliced
  • Salt and freshly cracked black pepper
  • Pinch crushed red pepper flakes
  • 1/4 cup sugar
  • 1/4 cup apple cider
  • 1/4 cup chicken stock
  • Cremolata:
  • 1 cup sour cream
  • 1 shallot, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon cayenne pepper
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper
  • Crispy Potatoes:
  • Peels from 4 potatoes
  • 4 bratwurst sausages
  • 4 steak rolls, split on 1 side
  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.

  • Preheat a grill on medium-high.

  • Cabbage:

  • In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes

  • Cremolata:

  • In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.

  • Crispy Potatoes:

  • Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.

  • Bratwurst:

  • Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes

  • To assemble:

  • Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

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