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.
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
|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
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.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 300mg
- Total Carbohydrates: 18g
- Protein: 8g