Grilled Brats With Quick Cooked Cabbage Recipes

Steps:

• Cut cabbage in half through the core. Remove core and cut cabbage into 1/4-in. slices; set aside. Cut onion in half and cut into 1/4-in. slices; set aside. In a large nonstick skillet coated with cooking spray, cook and stir bratwurst over medium-high heat for 8 minutes or until browned on all sides. Drain and remove bratwurst; set aside and keep warm., Add cabbage and onion to the same skillet; cook and stir for 6 minutes. Sprinkle with soy sauce, garlic powder and pepper. Cook and stir for 4 minutes longer. Return bratwurst to skillet. Cook for 2 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender and bratwurst is cooked through. Serve immediately.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Preheat a grill on medium-high.
• In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
• In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
• Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
• Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
• To assemble:
• Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

Steps:

• Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
• Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
• Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
• Return the cooked sausages to the skillet and serve.

Steps:

• Preheat a grill for direct and indirect cooking.
• Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
• Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
• While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
• Serve the bratwursts with the sauerkraut and assorted mustards on the side.

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.

Steps:

• Prick each brat with the tip of a knife a few times on each side.
• In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats.
• Cook over medium heat for 15 to 20 minutes, turning once.
• Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold.
• Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes.
• Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium.
• Cover and cook for another 5 minutes. Stir once more.
• Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.