This 8-ingredient German Bratwurst, Cabbage, and Potato Stew should get you ready for the cooler October weather. Serve this with a side of German Pilsner and you’re all set!
Autumn is here! And boy was today a chilly one. I had this huge Napa Cabbage I needed to do something with so, this being Oktober, a hearty German-style down-to-basics stew seemed appropriate. I love how the minimal ingredients pack so much flavor in to this dish. You’ll notice this stew is really stewed; the potatoes and cabbage are just starting to break down and fall apart. This method brings out the natural sweetness in these vegetables and it doesn’t take very long at all. I intentionally made this as basic as possible but I’ll post some tips for additional ingredients in the recipe notes.
I picked up some German Bratwurst from Martin’s at Reading Terminal Market over the weekend. I’m not sure what they put in it but it was delicious and all I’m really using to flavor this stew (aside from salt and pepper). The first step is to brown the brats for three minutes per side in a little bit of vegetable oil. You can set them aside and sweat some diced onion for three minutes in the same oil and browned brat bits left over. Then add the cut red potatoes, one teaspoon each of salt and pepper, and half a cup of water. Stir this up, cover the pot and let it simmer for seven minutes. So far so easy, right?
After the potatoes have cooked for about seven minutes they should be nearly fork tender. Give them a gentle stir to make sure they aren’t sticking then add all the cabbage and the brats on top. Cover and cook on low for 20 minutes. Check on your stew and give it all a nice stir or two (a long wooden spoon or some tongs work great) to mix it up then cover again for another 10-15 minutes. At this point the cabbage should have stewed down and your brats should be about 90% cooked. Break them in to portion size pieces and make sure they’re pushed down in to the stew to cook 100% through. This should take another 5 minutes or so – you can leave the pot uncovered to keep an eye on it.
German Bratwurst, Cabbage, and Potato Stew
- 1 tbs vegetable oil
- 4 Bratwurst or Sausage
- 1 medium onion diced
- 2 lbs red or new potatoes quartered
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup water
- 1 large head of Napa cabbage roughly chopped
- Heat 1 tablespoon vegetable oil in a large dutch oven or stock pot on medium heat. Brown the brats on each side for 3 minutes. Set aside and add diced onions to sweat for 3 minutes. Stir in the red potatoes, salt, pepper, and 1/2 cup of water. Cover and simmer on medium-low for 7 minutes.
- Gently stir the potatoes and onions then add the cabbage, brats, and any juices released by the brats on top. Cover and cook for 20 minutes. After 20 minutes, gently stir the entire stew with a long wooden spoon or tongs to prevent any sticking on the bottom. Cover and allow to cook for another 10 - 15 minutes.
- Check on the brats and cut in to serving size portions. Allow the stew to continue to cook uncovered with the brats submerged until cooked through.
- 3 tbs German style whole seed mustard
- 2 tbs Whole mustard seeds
- 2 tbs Apple Cider Vinegar
- German Pilsner Beer instead of water