• 4 Bratwurst*
  • Olive Oil spray
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 medium head of green cabbage (or you can do red cabbage) roughly chopped
  • 1/2 tsp kosher salt
  • 1/8 tsp kosher salt
  • pepper
  • 1 tsp red wine vinegar


  • 1/3 Cup half-and-half cream
  • 2.5 Tbsp stone-ground mustard
  • 1/2 tsp dried minced onion
  • pepper
  • dash paprika


Heat a Dutch Oven and spay oil over medium heat. With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook. Place the brats in the hot skillet. Cook the brats for about 4 minutes per side, or until they are nicely browned. Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low. Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees. Transfer to plate.
For sauce, mix all the sauce ingredients and set aside.
Add olive oil and onion and cook, stirring until soft. Add garlic and cook for about 1 min. Add the cabbage, 1/2 tsp of salt and pepper to taste. Cover and cook, stirring occasionally for about 15 min. While cooking cut sausage lengthwise and then cut it crosswise into 1/2 inch pieces. Stir in the red wine vinegar and return the brat to pot with cabbage mixture. Cook until hot. Stir in the 1/8 salt. Plate and serve with side of dipping sauce for brat.
  • You can also use turkey kielbasa for a lighter version