top of page

Grilled Bratwursts with Braised Cabbage and Grilled Peppers


Grilling Season is BACK! Is there anything better than you and your grill, outside in the sunshine just cooking meat and vegetables over an open flame? The smell and that screaming sizzle as soon as the food touches the grates, the quick warmth that waves over your face when the flames jump from the juices- it's the sign of summer isn't it? Speaking of the sign of summer - the Farmer's Market is open again! It's still too early for a lot of produce BUT our local farmers are bringing some amazing beef, chicken and pork! I got these italian sausage style bratwursts which are perfect for this 'sausage and peppers' riff.

I grilled everything in this dish except the cabbage with I braised with a little beer and spices and did a quick saute with a little butter to brown at the end. This is such an easy, delicious summer weeknight recipe - can't wait to hear what you guys think! Let me know if you used a special flavor bratwurst, I love to hear new flavor combinations people are trying!

**TIP FOR GRILLING VEGETABLES*** I used to use grill mats for everything because they do still provide that char and seemed easy enough but after a few times, I found them to be extremely hard to clean and super messy and I just wanted something more durable and so I found these on amazon and couldn't be happier! Either way, you will need SOMETHING to grill vegetables on unless they are skewered.

SERVING SIZE: 2

PREP TIME: 5 MINUTES

COOK TIME: 30-45 MINUTES

INGREDIENTS:

1-1.5 lbs Bratwurst (uncooked links; sliced)

2-3 Bell Peppers (sliced into 1/2 inch strips)

2 tbsp EVOO

1 lb cabbage (chopped, core removed)

1 12oz beer (I used Stone Gluten Free IPA) 1 tsp whole grain mustard

1 tbsp Worcestershire Sauce

2 tbsp grassfed butter, vegan butter or ghee

S+P

RECIPE:

In a large pot over high heat bring beer, mustard and Worcestershire to a boil. Add the cabbage and let the liquid reduce until almost evaporated, stirring often (about 30-40 minutes).

While the cabbage braises, heat the grill to the highest setting. While the grill heats up, toss the peppers in a bowl with the EVOO and S+P to coat evenly. Once the grill is hot, pour the peppers out onto either a grill mat or grill pan and cook for about 4-5 minutes or until charred to your liking.

At the same time the peppers are cooking, go ahead and grill the bratwursts, a few minutes per side until golden and charred evenly.

Heat an iron skillet on high heat for 2-3 minutes or until piping hot. Once the pan is hot and the liquid has evaporated from the cabbage, use a slotted spoon to scoop out the cabbage into the skillet with the butter. Saute the cabbage for just a minute or two until you see some browning and the butter has absorbed. Season with S+P.

Toss the cabbage, bratwurst and peppers together and serve! I also tossed in a little hot sauce for some heat :) Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

​

#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

​

#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

​

​

bottom of page