RECIPE #5148 - BRATWURST & CABBAGE STEW, Monday, March 17, 2014 - | Nashville News, Weather & Sports

RECIPE #5148 - BRATWURST & CABBAGE STEW, Monday, March 17, 2014

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Yield: 6 servings

1/2 head (4 cups) coarsely chopped green cabbage

1 (16-ounce) package bratwurst, cut in ½-inch slices

1 red bell pepper, seeded and chopped

1 sweet onion, peeled and cut in thin wedges

1 1/2 cups diced red potatoes

2 (14.5-ounce) cans low-sodium chicken stock

1 tablespoon spicy brown mustard

1 tablespoon cider vinegar

1/4 teaspoon onion or garlic salt

1/4 teaspoon black pepper

1/8 teaspoon celery seeds

1/8 teaspoon cayenne pepper

Shredded Swiss cheese for garnish

Place the cabbage, bratwurst, red peppers, onions, and potatoes in a lightly greased large slow cooker.  In a large bowl whisk together the stock, mustard, vinegar, onion salt, black pepper, celery seeds, and cayenne.  Pour over the cabbage mixture.  Cover and cook on low for 7 1/2 hours or on high for 3 hours. Garnish each serving with a sprinkling of Swiss cheese before serving. 

VARIATION:  Substitute smoked sausage for the bratwurst.

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