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German Bratwurst, Cabbage, and Potato Stew
Anthony

German Bratwurst, Cabbage, and Potato Stew

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!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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. 

Notes

Optional Additions:Consider some of these ingredients to add to the stew when you add the potatoes.
  • 3 tbs German style whole seed mustard
  • 2 tbs Whole mustard seeds
  • 2 tbs Apple Cider Vinegar
  • German Pilsner Beer instead of water