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Beer-Braised Bratwurst with Cabbage


A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.

  • Servings: 4

Source: The Martha Stewart Show, February 2011


  • 1 tablespoon canola oil
  • 4 bratwurst
  • 1 onion, halved and sliced
  • 1 (12-ounce) bottle pilsner-style beer
  • 1/2 medium head Savoy cabbage, sliced
  • 1 (14.5-ounce) can diced tomatoes
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons chopped parsley, for garnish
  • Skillet Cornbread


  1. Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.

Reviews Add a comment

  • cpmgmt1
    8 OCT, 2016
    This was pretty good and relatively easy to make. Cornbread took a bit, but overall not difficult to make. I do suggest that the diced tomatoes be drained as shown in the video. I didn't drain them and the juice combined with bottle of beer was too much liquid. I also sliced the brats and I see they didn't. Sliced the sausage was a bit tougher. I did add 2 cloves of garlic to the sausage and onion mix and also use fire-roasted diced tomatoes. This recipe is a keeper. My husband really liked it.