Cabbage and Beer Brats

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

The sausages become very tender over eight hours, and infuse the lightly sweetened cabbage with the juices they exude in the process.


  • 1 small head (about pounds/680 g) green or red cabbage, cored and cut into large chunks
  • tablespoons brown sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 6 beer bratwursts
  • ½ onion, sliced ½ inch (12 mm) thick
  • 1 (12-ounce/360-ml) bottle of beer, or most of it



Put the cabbage in the slow cooker and sprinkle with the brown sugar and salt.

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the sausages and cook until browned, about 2 minutes on each side. Arrange the sausages over the cabbage in the cooker. Add the onion to the skillet over medium heat and cook for 1 minute, then pour in the beer, stirring to scrape up any browned bits; pour the liquid into the cooker. Cover and cook on low for 8 hours.


Using tongs or a slotted spoon, transfer the sausages, onion, and cabbage to a platter and serve, spooning some of the cooking liquid over the sausages and vegetables.