Heat oil in a 4-qt. Dutch oven over medium heat. Add onion; cook for 5 minutes or until golden, stirring occasionally. Add cabbage; cook for 3 to 4 minutes or until cabbage begins to wilt, stirring occasionally. Stir in black pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Party guests will delight in these clever toasts, and hosts will love how the toppings can come together in just one pot.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 small yellow onion, halved and thinly sliced | ||
| 4 c. thinly shredded red cabbage | ||
| 1 tbsp. coarsely ground Hy-Vee black pepper | ||
| 8 Hy-Vee desired flavored bratwursts | ||
| 2 (12-oz.) cans lager-style beer | ||
| 8 Hy-Vee Bakery brat buns, split | ||
| Desired toppings, such as chopped cooked potatoes, onions, Hy-Vee Short Cuts fajita vegetables, cooked Hy-Vee thick-sliced bacon, tomatoes, Hy-Vee Provolone cheese and/or Hy-Vee hamburger pickle chips; Hy-Vee canned sliced ripe olives; Hy-Vee original yellow mustard; Italian parsley; and/or fresh basil |
Things To Grab
- 4-qt. Dutch oven
- Baking sheet
Directions
Remove Dutch oven from heat. Pierce casing on bratwursts with toothpick; add to cabbage mixture. Pour in beer. Return to heat and bring to boil; reduce heat to medium-low. Cover and gently simmer for 20 to 25 minutes or until bratwursts reach 165 degrees.
Meanwhile, place oven rack 4 in. from heat. Preheat broiler to HIGH. Cut bun tops and bottoms diagonally into thirds. Place on a baking sheet, cut sides up. Broil for 20 to 30 seconds or until toasted.
Remove bratwursts from Dutch oven; diagonally slice bratwursts.
To serve, place 1 Tbsp. of cabbage mixture on each bun piece. Top with brat slices and desired toppings.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 300mg
- Total Carbohydrates: 18g
- Protein: 8g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%