Beer Bratwursts with Onions and Grilled Cabbage

Serves: 6 people
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Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

For the Beer Brats:

  • 2 tbsp avocado oil
  • 1 large yellow onion, cut in half and thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 bratwurst sausages links, uncooked (about 2 pounds)
  • 1 bottle [11.2 ounces] beer (I use Hoegaarden, biere blanche)

For the Grilled Cabbage:

  • 1/2 head green cabbage, cut into wedges about 1/2 inch thick (I leave on the core to keep it together while grilling, you can eat around it)
  • 1/2 head purple cabbage, cut into wedges about 1/2 inch thick (see above)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lemon juice (about 1 lemon)

For Serving:

  • chives, chopped fine
  • grainy mustard
  • dijon mustard
  • 1/2 lemon, cut into wedges
  • 1/2 cup sauerkraut (optional)

Instructions

Prepare the Brats:

  • Heat a oil large skillet with tall sides (you can also use a pot) over medium-high heat. When hot, add the onions, salt and pepper and cook, stirring, until the onions are just tender, about 4 minutes.
  • Nestle the sausages into the onions and slowly pour the beer into the skillet. Cook, simmering, until the beer has completely evaporated and the sausages are cooked through, about 8 minutes, turning the sausages every 2 minutes throughout the cooking process. Transfer the sausages to a plate (you will be grilling them next) and remove the onions from the heat and cover to keep warm.

Grill the Cabbage and the Beer Bratwursts:

  • Place cabbage in a single layer across a platter or baking sheet. Brush both sides of the cabbage with the oil and season with salt and pepper.
  • Heat a grill over medium high heat (about 400 - 450 degrees F). When hot, gently place the the cabbage on the grill and cook, covered, until tender-- about 8 minutes total, turning halfway through.
  • Meanwhile, you will also want to grill the bratwursts until golden brown on both sides, 2-3 minutes a side.
  • One a large platter, plate the grilled cabbage and drizzle with 2 tablespoons of lemon juice. Plate the sausage alongside the cabbage and a bowl of the sauteed onions. Sprinkle the chives all over (optional). Serve with lemon wedges, and a side of your favorite grainy mustard and dijon mustard. You can also serve with sauerkraut, too, if desired!