Got to Be NC
Recipe by: Lisa Prince

Beer braised brats with cabbage

Matt Matthew shared this recipe with me and says, “The best way to serve this dish is with one of the sausages, some of the beer-braised onions, and a smear of the mustard used for the cheese sauce, alongside a “healthy” serving of the cabbage, and maybe one of the beers that you used to cook with. It’s basically the dinner equivalent of curling up on the couch in fresh pajamas to watch your favorite movie while it’s raining out.”

Servings: 6
Cook Time: Prep time: 10 minutes; Total time: 35 minutes
Meal Type: Entree
NC Ingredients: Onion, cabbage, beer, milk

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Ingredients

1
head green cabbage, cut into thin ribbons
1
large yellow onion, divided and sliced into very thin half-moons
2
cloves garlic, rough chop
12
oz. brown or amber ale, such as Highland Gaelic Ale, divided
salt and pepper to taste
2
tbsp canola oil, divided
1/2
stick butter
1/2
cup flour
2
cups milk
2
cups grated cheddar cheese
1
tsp whole grain mustard (Dijon can work as well)
splash of Worcestershire sauce
splash of hot sauce (to taste)
6
bratwursts (I prefer Boar's Head)

Directions

To make the cabbage:
  1. Heat 1 tbsp canola in a deep pan on medium heat.
  2. Once pan is up to temp, add ½ of the onion to the pan with a large sprinkle of salt. Cook until translucent and soft, stirring occasionally. 
  3. Add garlic to pan, and cook until fragrant. 
  4. Add cabbage to the pan, letting it wilt a little, to make sure it can all fit. 
  5. Add 6 oz. of beer, a large pinch of salt and pepper to taste. Turn heat down to low and cover with the lid. Stir occasionally, checking for done-ness around the 7 minute mark. Check for seasoning, keeping in mind that it will be combined with cheese sauce.
  6. Cook until tender, but toothsome. About 10-15 minutes. 
To make the cheese sauce:
  1. Melt butter in saucepan on medium heat, and once fully melted, sprinkle in flour, while stirring. 
  2. Cook butter and flour, stirring occasionally, until it turns the color of peanut butter. Roux can be kept in the fridge for up to one week until you are ready to use. Just heat it before use.
  3. Whisk in milk, until no lumps appear. Whisk occasionally until the milk comes up to a boil. 
  4. Once milk begins to boil, whisk in cheese. Whisk frequently until cheese is fully melted. 
  5. Stir in Worcestershire sauce, mustard, and hot sauce. Check for seasoning and add salt and pepper if needed. 
  6. Cheese sauce can be kept warm on low heat until ready to use.

Combine cheese sauce with cabbage, until cabbage is fully coated, and loose, without being soupy. You may have sauce left over. It can be kept in the fridge for up to one week.

To make beer braised brats:
  1. Heat remaining 1 tbsp canola oil over medium heat until glistening. 
  2. Add remaining ½ of onion, and a large pinch of salt
  3. Cook onions, stirring occasionally, until they start to brown, remove from the pan and set aside. 
  4. Add bratwursts to pan and brown on all sides. 
  5. Add onions back to pan, and add remaining 6 oz. of beer. 
  6. Give the pan a scrape to get up the fond that has built up from the onions and brats, cover with lid.
  7. Turn heat down to medium low, and let simmer until the brats are fully hot. If your brats are ready first, turn the heat down to low, and keep the lid on until ready to serve.

Awesome thing about this dinner is that if you have all of your prep together, you can have everything cooking at the same time, so it all finishes together.

 

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.