Beer Braised Brats (a whole dinner)

I grew up in a tiny little town in the Midwest where city 'festivals' were often named after foods. You'll find "Strawberry Days" and "Watermelon Festivals" as well as "Bratwurst Days" and a "Chili-Fest" or two. What is funny to me is that growing up there I never actually ate a 'brat'. I never had one until we moved away, lived all over the USA and found ourselves back in the heartland after 17 years. Yes, I do purchase brats now... much to my dismay. LOL. This recipe is a good summer or Fall recipe from Cook dot com and isn't just for the brats themselves, but is a whole meal.

Beer Braised Brats

1 1/2 lb. brats
3 med. red potatoes
2 med. onions
1 sm. head cabbage
1 tbsp. salad oil
1 (12 oz.) can beer
1 tbsp. caraway seeds
1 tsp. chicken instant bouillon
1/2 tsp. salt
1/4 tsp. pepper

In skillet, cook brats until browned; remove. Cut potatoes into chunks, slice onions 1/2 inch thick, cut cabbage into wedges removing core. Place brats and cabbage in shallow 3 1/2 quart casserole. In skillet in hot oil, cook potatoes and onions until lightly browned, stirring. Add to brats an cabbage. In skillet, add remaining ingredients; heat to boiling. Pour over mixture in casserole. Cover and bake at 375 degrees for 1 1/2 hours. Makes 4 servings.Print Friendly and PDF