Beer Brats with Red Cabbage

Imagine you are stranded on a deserted island. There’s not a soul around, it’s just you, a coconut, and a bag full of food.

The food can be anything you choose, but it’s the only thing you will be able to eat for the rest of your life.

What is it?

For me, it’s a German smorgasbord of bratwurst, knockwurst, schnitzel, cabbage and potato salad. Maybe some spaetzle, too.

I will never get tired of eating German food. Never. I can eat it for breakfast, lunch and dinner. Schnitzel is my all-time favorite, but brats come in a close second place. I would not mind being stranded on a deserted island with a bag full of German food.

It would be peaceful, and delicious, after all.

This recipe is a pot full of some of the best German ingredients. Find your favorite brats and your favorite beer and give it a shot.

Red cabbage is incredibly delicious when cooked in beer. It’s even better when served with brats.

This is a German feast all in one pot.


Beer Brats with Red Cabbage

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Bratwurst cooked in beer with savory red cabbage.


  • 6 bratwurst
  • 1 tsp. caraway seeds
  • 1 TBS. olive oil
  • 1 red bell pepper, sliced
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 (16 oz) can of beer
  • 1 cup water
  • 1 TBS. paprika
  • 1 head of red cabbage, chopped
  • Mustard, for serving
  • Directions

    1. In a large pot or Dutch Oven, heat oil over medium-high heat. Add bratwurst and brown on both sides, about 4-5 minutes. Remove bratwurst to a plate.
    2. Add onion, garlic and bell pepper to the pot and saute for 3-4 minutes. Stir in caraway seeds, beer, paprika and water. Add bratwurst back to the pot and bring to a boil.
    3. Add chopped red cabbage to the pot and reduce heat to a simmmer. Cover and simmer for about 20 minutes or until the cabbage is tender.
    4. Serve with mustard for dipping.

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