Cabbage and Sausages Braised in Beer
Transform your dinner routine with this hearty and flavorful recipe for Cabbage and Sausages Braised in Beer. Juicy sausages like bratwurst or kielbasa are browned to perfection, then simmered alongside tender wedges of green cabbage, sweet carrots, and savory onions in a rich, beer-infused broth. With the tang of apple cider vinegar, a hint of sweetness from brown sugar, and the bold punch of whole-grain mustard, this one-pot wonder achieves the perfect balance of sweet, savory, and tangy. The beer and chicken broth create a deliciously aromatic base that reduces into a luscious sauce, while fresh parsley provides a vibrant finish. Ready in just over an hour, this dish is ideal for comforting weeknight dinners or casual gatherings, especially when served with crusty bread or creamy mashed potatoes to soak up every last flavorful drop. Perfect for fans of rustic, beer-braised meals, this recipe is sure to become a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 links sausages (e.g., bratwurst or kielbasa)
- 1 large (sliced) yellow onion
- 3 cloves (minced) garlic
- 1 medium head (cored and sliced into wedges) green cabbage
- 2 medium (peeled and sliced) carrots
- 1 bottle (12 ounces) beer (lager or ale)
- 1 cup chicken broth
- 2 tablespoons whole-grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the sausages and cook until browned on all sides, about 6-8 minutes. Remove the sausages and set aside.
In the same pan, add the sliced onion and minced garlic. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Add the cabbage wedges and carrot slices to the pan. Stir gently to combine and cook for another 5 minutes until the cabbage begins to wilt.
Pour the beer and chicken broth into the pan, scraping the bottom to deglaze and release any browned bits.
Stir in the whole-grain mustard, apple cider vinegar, brown sugar, salt, and black pepper.
Nestle the browned sausages back into the pan, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover, and let simmer for 35-40 minutes, stirring occasionally, until the cabbage is tender and the sausages are cooked through.
Taste and adjust seasoning as needed. If desired, increase the heat for the last few minutes to reduce the liquid slightly.
Garnish with chopped fresh parsley and serve warm. This dish pairs beautifully with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
