Recipes

[Beebee2]

Sabatini, we had this for supper tonight and it was so good. )Next time I will double the sauerkraut and veggies because it cooks down so much and we wanted more). Three hours was a little too long in my oven, and I neglected to check it, so will go for the 2 1/2 next time. Thanks for posting this; we enjoyed it with the rye bread and mustard, too.

Sabatini’s Bratwurst and Sauerkraut

1 can of sauerkraut, soup can size
1 package of bratwurst sausages
1/4 of a large head cabbage, shredded, or half a head of a medium sized cabbage; you want more cabbage than kraut
1 medium onion, diced
3 or 4 slices of bacon cut into pieces, and partially fried, not crispy
1/2 T caraway seeds, up to a full T

Drain the sauerkraut, reserving the juice

Mix well together and place in ovenproof pot: sauerkraut, shredded cabbage, onion, bacon, and caraway seeds

Place sausages on top, and drizzle sauerkraut juice and some bacon grease on top, or skip the added fat!

Cover tightly, and bake in low oven, 320 deg F, for 2 1/2 - 3 hours.

Yummy served with rye bread and mustard!

[LoLa]

Yum! Can't wait to try this one! Thank you Beebee and Sabatini!

[Sabatini2]

Wow, Beebee, I was so surprised to see this! I'm so glad you enjoyed the meal! I know what you mean about the cabbage cooking down. I probably should've mentioned it. Sorry! The flavor really is yummy, & the cabbage gets nice & tender. One of my kids once said "I don't like sausages & I don't like sauerkraut, but I really do like this."

Thanks again for trying the recipe & letting me know. I'll be sure to tell my sis that you enjoyed her recipe.

Have a good day, Beebee!

Lola, hope all is well w/ you. I woke up this morning thinking about your pan roasted lemon chicken. I'm definitely going to try it. TYVM!

[ucm_mom]

Beebee2 and Sabatini: We tried your recipe for Brats & Sauerkraut today--just took it out of the oven. It is delicious! We have always enjoyed Brats on the grill with Sauerkraut but with our weather here it is not a good time to try that. We will have this again, soon. It was so good! Thanks for sharing with all of us.

[stormy2]

Can the caraway seeds be eliminated? I love cabbage and sauerkraut! THANKS.

[debcakes]

This sounds really good. I'll try it soon. I have never added cabbage to kraut, but why not?

[chips]

I sure am going to try this! thank you both Beebee2 and Sabatini. How did I miss this?

[Yardlie]

Sounds good...never tried brats baked like this before. Up here, they are very popular. People usually parboil them in beer or water, and then fry or grill.

We have a supermarket in our little town that won the award for the best brats in the nation.

I'll have to give this recipe a try. I like all the veggies that are in it.

[Sabatini2]

Gee, I'm really happy that you folks have reacted favorably! (Thanks so much, Beebee!)

ucm_mom, I'm so glad you gave it a try, & came back to tell us about it. Thanks!

ohiojules, it'd be fine to eliminate the caraway seeds. They're traditional in a lot of cabbage type dishes, but their flavor is subtle, so I'm sure you'll not miss it.

debcakes, I know what you mean about adding cabbage to kraut, but it changes the flavor by taking away the bite of the kraut. The resulting cooked down mixture is mildly sweet and savory.

chips, let me know if you try it!

Brinklii, if you like veggies, & want even more, try adding a coarsely grated carrot to the mix. My sis does that sometimes. You also mentioned parboiling brats. Thanks for reminding me! I've made this before using fresh kielbasa, & I gently parboiled it for about 15 minutes, then proceeded as usual. They're more fragile, so I shortened the cooking time to about 2 hours.

Thanks so much for your replies, everyone. Have a happy Saturday!

[stormy2]

On 2/8/2014 Sabatini2 said:

Gee, I'm really happy that you folks have reacted favorably! (Thanks so much, Beebee!)

ucm_mom, I'm so glad you gave it a try, & came back to tell us about it. Thanks!

ohiojules, it'd be fine to eliminate the caraway seeds. They're traditional in a lot of cabbage type dishes, but their flavor is subtle, so I'm sure you'll not miss it.

debcakes, I know what you mean about adding cabbage to kraut, but it changes the flavor by taking away the bite of the kraut. The resulting cooked down mixture is mildly sweet and savory.

chips, let me know if you try it!

Brinklii, if you like veggies, & want even more, try adding a coarsely grated carrot to the mix. My sis does that sometimes. You also mentioned parboiling brats. Thanks for reminding me! I've made this before using fresh kielbasa, & I gently parboiled it for about 15 minutes, then proceeded as usual. They're more fragile, so I shortened the cooking time to about 2 hours.

Thanks so much for your replies, everyone. Have a happy Saturday!

Thanks, I'm going to try this!