Braised Cabbage, Apples, and Sausage Recipe

Beer-Braised Cabbage, Apples, and Sausage

5.0

(3)

3 Reviews

Simmer apples, cabbage, bratwurst and mustard in beer for this hearty German meal.

Ian Knauer

Updated on December 7, 2023

Tested by

Food & Wine Test Kitchen

Beer-Braised Cabbage and Sausage — Photo:
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

Active Time:

20 mins

Total Time:

40 mins

Servings:

We love making this easy and fast dinner on a cool fall or winter night. Readers often make a batch of mashed potatoes to serve with this meal, and to soak up the juices from the braised sausages.

Frequently asked questions

What is bratwurst?

Bratwurst is a type of fresh (not smoked) German sausage made from pork, beef, or veal, seasoned with spices including caraway and marjoram.

Notes from the Food & Wine Test Kitchen

Gala apples are known for having a nice combination of sweet and tart flavors. If you don't have Gala apples, go for Mutsu, Northern Spy, and Jonathan apples.

Choose a light-to-medium-bodied beer to use as your braising liquid for this recipe. A malty beer is a nice match for the flavors of the pork and apples.

Make ahead

You can make this recipe up to three days in advance of serving it. Store it in an airtight container in the refrigerator until you are ready to serve. Reheat it gently on the stove over low heat. To reheat it in the oven, heat the oven to 300°F. Place the braised sausages, cabbage, and apples in a casserole and cover it with aluminum foil. Heat it, covered, for 15 minutes, then remove the foil and heat for another 10 minutes. Season it with fresh dill before serving.

Cook Mode (Keep screen awake)

Ingredients

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

Directions

Heat the butter in a large heavy pot over medium high heat until melted and hot. Add the sausages and brown them, turning once, about 5 minutes. Transfer the sausages to a platter.
Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until onions begin to turn golden brown, about 6 minutes.
Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring the mixture to a boil. Reduce the heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover the pot and simmer until liquid is almost evaporated, about 5 minutes. Season with salt and pepper to taste, sprinkle with the dill and serve.

Originally appeared: February 2014