There is not much more comforting than buttered cabbage studded with juicy bratwurst. The flavor combination is exceptional. Not only does this Bratwurst and Cabbage Recipe taste outstanding, but it is also extremely easy to recreate at home. Let’s take a look at how to make it.
This recipe is: Low Carb, Keto, Gluten Free and Paleo
Table of Contents
8 Reasons to Love This Recipe
If you need more convincing, here are nine reasons why this bratwurst cabbage recipe is a must-try:
- Deliciously different savory dish.
- Comfort food up the wazoo, perfect meal on cold days.
- Super simple ingredients that are easy to make.
- It’s easy to prepare and to cook.
- Perfect as a meal or as a side dish.
- A traditional recipe with modern cooking techniques.
- The ingredients are economical, perfect for low-carbers.
- Even my kids love this recipe.
Is Bratwurst and Cabbage Low-Carb?
Yes, bratwurst and cabbage can be considered low-carb. Bratwurst is a type of sausage that is typically low in carbohydrates, especially if it doesn’t contain fillers like breadcrumbs. Cabbage is a low-carb vegetable, making it a suitable choice for a low-carb meal. When preparing bratwurst and cabbage, be mindful of any additional ingredients or sauces that may add extra carbs.
As far as this recipe is concerned, yes, bratwurst and cabbage is low-carb. Plus, this recipe contains only 6 g net carbs per serving, which makes it perfect for those following a low carb diet.
Comfort Food: Bratwurst and Buttered Cabbage
Today has just been the kind of autumn day where comfort food is necessary. It started with a chilly early morning drizzle and got cloudy from there. My mind drifted off to someplace less dreary. That place is food.
It’s really incredible just how much my comfort foods have changed since going gluten-free and then paleo. If you asked me three years ago what my laundry list of comfort foods were, they would all have included flour. Every single one of them. Pasta of just about any form, cookies, New England clam chowder, and nothing really beats sausage gravy and buttermilk biscuits. Now, when I look back, it’s not surprising that my blog was called The Chubby Cook.
Since going gluten-free, I’ve decided that I’m not going to try to replicate any of these former delights in some bastardized form. Quinoa, corn, black bean, or any other form of pasta that wasn’t the real thing just didn’t taste like the real thing. I tried them all. What it made me do was miss the real thing even more because it was so close but just not there. To make a long story short, my new mission when going gluten-free initially was to find some foods that really hit me in the “I love it, but don’t want it every day” category that comfort food always falls into.
Welcome to the bratwurst and buttered cabbage comfort section of this post. Oh… it’s so good. Let’s start with the bratwurst. What’s not to love about sausage? And as far as sausages go, this dude is one of the kings. The bratwurst is packed with flavor and tastes great both on the grill as well as in the pan. And when you match it up with braised, slightly sweet and yet succulent buttered cabbage mixture, it is just a match made in heaven. Although I just finished eating this awesome dish, after writing this paragraph I want some more. It’s just that good!
How Do You Make Buttered Cabbage?
Making buttered cabbage is simple. Here are the basic steps:
- Dice or slice the cabbage.
- Add it to a pan over medium-high heat with a little water to soften the cabbage.
- Add butter and salt.
- Cover and cook for 15 minutes, stirring every now and again to prevent sticking.
- Check the seasonings and you’re ready to eat.
Bratwurst and Cabbage Ingredient List
Below is the list of ingredients you’ll need to make brats and cabbage recipe:
- 4 bratwurst, uncooked
- 2 tablespoons butter
- 1 cup water, split into ½ cup servings
- 1 tablespoon olive oil
- 1.5 pounds green cabbage, about ½ a large head of cabbage, shredded
- ½ teaspoon kosher salt
- sliced green onion, optional: for flavor
Ingredient Substitutions
Feel like switching things up? Here are some simple ingredient substitutions that will work perfectly for bratwurst with cabbage:
- Bratwurst: The name of the recipe is bratwurst and buttered cabbage, so German sausages – bratwurst – are really the first choice! Below is a list of other sausages that will work. Keep in mind that if you cook the sausage in the same pan that you are going to cook the cabbage in, the browned bits and flavor from the sausage will be infused into the cabbage as it cooks.
You can choose from many different sausages to use for this recipe. Here are some good bratwurst sausage choices:
- Bratwurst: Made with pepper, nutmeg, and sage. The earthy flavor pairs well with cabbage.
- Chorizo: Smoky and spicy made with paprika. Great to add to paprikash or to serve with cabbage.
- Polish Kielbasa: Heavily seasoned with garlic and smoke. A classic combination with buttered cabbage.
- Italian Sausage: With or without spice, this sweet sausage is great with cabbage. Even better with caraway seeds.
- Andouille: Only use fresh andouille sausage (soft rather than smoked or cured) with delicious overtones of pepper, onions, and wine. Delightful with cabbage dishes!
- Water: If you have stock on hand, use that for sure! Chicken, beef, pork, vegetable, or bone broth would really make this recipe sing!
- Olive oil: Use avocado oil or deodorized coconut oil.
- Green cabbage: Go ahead and use red cabbage, but the color will leech into the sausage, making it look a bit weird.
- Butter: This recipe really needs the butter, but you could make it with ghee (it has a subtle nutty flavor that tastes really good) or with clarified butter without any issue. If you’re using these butter alternatives, omit the olive oil and add one more tablespoon of whichever alternative you are using.
Additional Ingredients
Want to jazz up this dish a bit more? Here are some delicious ingredients that pair perfectly with the main stars of the cabbage bratwurst recipe:
- Fresh herbs: I like adding sliced green onion or fresh chives as a garnish. The flavor just works.
- Veggies: You can add in some thinly sliced onions and peppers for a more hearty meal that is perfect for dinner. They cook at about the same rate as the cabbage, so it’s a win-win.
- Nuts: I love adding some toasted pine nuts to this dish. Just add some pine nuts to a dry pan over medium heat. When fragrant, turn off the heat and allow to brown. Add to the dish for a really sophisticated flavor profile.
Note: These ingredients are optional, you can use them to enhance the flavor of buttered cabbage and sausage.
Cooking Tools Required
Below is the list of cooking tools required to make bratwurst and cabbage recipe:
- Sturdy pan with a tight-fitting lid
- Spatula or wooden spoon
- Sharp knife (for slicing cabbage and sausage)
- Cutting board
- Serving bowls
How to Make Bratwurst and Cabbage: Complete Cooking Guide
Cooking Method
- Frying
- Braising
Preparation Steps
- Gather all the tools and ingredients to make buttered cabbage and sausage.
- Shred cabbage.
- Split water into two half cup servings.
Cooking Instructions
For the Recipe
- Get a good, sturdy pan with a tight fitting lid. When trying to figure out the size, take a look a the amount of cabbage you have and go from there.
For the Sausage
- Add one portion of the water to the pan with the olive oil. Heat over high heat.
- Add the bratwurst and cover the pan.
- Cook for 8 minutes. Most of the liquid should have cooked off, leaving some browning on the pan.
- Remove the pan from the heat and set aside.
- Remove the sausage, slice into coins, and set aside.
For the Buttered Cabbage
- Reheat the pan with the browned bits over medium high heat until hot.
- Add the remaining ½ cup water and deglaze the pan (use a spatula or wooden spoon to scrape off the brown bits).
- Add the butter and melt.
- Add the cabbage and salt. Mix well and cover.
- Cook for 12-15 minutes, stirring occasionally.
- Taste and adjust seasoning. When the cabbage is sweet and soft, you’re ready to go.
Bringing it all together
- When the buttered cabbage is done, add the bratwurst back into the pan. Reheat for a minute and combine.
- Serve in bowls and top with the scallion.
- Enjoy!
Step 1: Add bratwurst to the pan with olive oil and water. Cook covered for 8 minutes until browned.
Step 2: Reheat the pan with browned bits over medium-high heat. Add remaining water to deglaze, scraping off the brown bits with a spatula or wooden spoon.
Step 3: Add shredded cabbage and butter to the deglazed pan. Cook covered for 12-15 minutes, stirring occasionally, until cabbage is sweet and soft.
💡 My Pro Tip
Cooking your sausage in the same pan you’ll use for the cabbage is a game-changer. As the sausage cooks, it releases juices, fats, and flavorings that brown on the pan’s surface, creating a delicious base. When you remove the sausage and add the cabbage, the moisture from the cabbage (especially when salted) will deglaze the pan, picking up all those flavorful browned bits. This transforms the cabbage from plain to incredibly tasty. It’s a simple step that makes a big difference!
⏲️ Time-Saving Tips
- Cook the sausage in advance and refrigerate it. The fond (those flavorful browned bits) can be left in the pan on the stove until you’re ready to use it later.
- Slice the cabbage ahead of time and store it in a bag in the fridge. Slicing cabbage can be messy and requires a lot of cleanup, so save time by prepping it early.
- Buy pre-sliced cabbage. You can save even more time and avoid the mess by purchasing pre-sliced cabbage from the grocery store. Depending on the size you need, grab a bag or two.
What to Serve with Bratwurst And Cabbage Recipe?
Brats and cabbage are an amazingly versatile food that pairs well with a variety of side dishes. Here are some great food pairings:
- Zoodles: Light and fresh, zoodles add a fun, veggie twist to your meal.
- Baked Zucchini Fries: Crispy and delicious, these fries offer a delightful contrast to the tender cabbage.
- Cauliflower Purée: Creamy and smooth, it adds a comforting touch to cabbage and bratwurst without overpowering the main dish.
- Baked Brussels Sprouts Gratin: Rich and cheesy, this gratin enhances the flavors of the bratwurst and cabbage perfectly.
Storage and Reheating Instructions
Storage
This dish stores well for up to a week in the fridge in an airtight container.
Reheating
To reheat, warm on the stove over medium-high heat in a covered pan. Add 1 tablespoon of water if it seems dry. Stir occasionally until heated through. Alternatively, microwave on medium-high heat, stirring occasionally, until warmed.
Freezing
Cabbage and brats freeze well. Store in a freezer-safe container for up to 3 months. Defrost overnight in the fridge and reheat as desired.
Recipe Conclusion
There are some paleo people out there probably thinking to themselves that butter really isn’t part of the plan. Ok. So here’s the solution: substitute bacon fat, duck fat, or lard. Or use clarified butter or ghee. If using bacon fat, cut back the salt in the recipe. For the other types of fat, keep the salt levels about the same.
This dish may not become your next comfort food, but hopefully it will make its way into your paleo, primal, wheat belly or simply gluten free rotation. In any event, enjoy!
If you made this Bratwurst Cabbage Recipe or like the way that it sounds, please leave your thoughts or feedback below! You can also find me on Facebook or Instagram.
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FAQs
Brats typically take about 10-15 minutes to cook thoroughly.
A brat is done when it reaches an internal temperature of 160°F (71°C) and is no longer pink inside.
It’s not necessary to boil bratwurst before frying, but some recipes recommend simmering them in beer, for beer brats, or in water before finishing on the grill or in a pan for added flavor.
Bratwurst and Cabbage Recipe
Ingredients
- 4 bratwurst uncooked
- 2 tablespoons butter
- 1 cup water split into ½ cup servings
- 1 tablespoon olive oil
- 1.5 pounds green cabbage about ½ a large head of cabbage, shredded
- ½ teaspoon kosher salt
- sliced green onion optional: for flavor
Instructions
Preparation Steps
- Gather all the tools and ingredients to make buttered cabbage and sausage.
- Shred cabbage.
- Split water into two half cup servings.
Cooking Instructions
For the Recipe
- Get a good, sturdy pan with a tight fitting lid. When trying to figure out the size, take a look a the amount of cabbage you have and go from there.
For the Sausage
- Add one portion of the water to the pan with the olive oil. Heat over high heat.
- Add the bratwurst and cover the pan.
- Cook for 8 minutes. Most of the liquid should have cooked off, leaving some browning on the pan.
- Remove the pan from the heat and set aside.
- Remove the sausage, slice into coins, and set aside.
For the Buttered Cabbage
- Reheat the pan with the browned bits over medium high heat until hot.
- Add the remaining ½ cup water and deglaze the pan (use a spatula or wooden spoon to scrape off the brown bits).
- Add the butter and melt.
- Add the cabbage and salt. Mix well and cover.
- Cook for 12-15 minutes, stirring occasionally.
- Taste and adjust seasoning. When the cabbage is sweet and soft, you’re ready to go.
Bringing it all together
- When the buttered cabbage is done, add the bratwurst back into the pan. Reheat for a minute and combine.
- Serve in bowls and top with the scallion.
- Enjoy!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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20 Responses
I made this tonight. It was delicious and so easy to make.
Hi Jennifer-
That’s awesome! So happy to hear that you liked it.
Thank you for writing too-
Scott
Where did the recipe go? I only see the pictures
Hi Jennifer:
Sorry for the late response- I was traveling back to France when this came in! Thanks for bringing it to my attention that the recipe was missing… We updated our recipe software and for some reason it got left out! I just added it back in- hopefully it is working now.
Thanks-
Scott
Thanks, Scott. I winged it and actually did it right. Even the cabbage hater in my family ate and loved it. Hope you had a wonderful time in France.
Hi there:
Thank you so much- I appreciate you trying the recipe. If it turned haters into lovers, it reached its goal. I rest my case.
Have a wonderful day today!
Scott
I made this tonight too based on Jennifer’s comment. It was really really really good. My husband and I love it.
Hi Sarah:
Excellent to hear that. And thank you for writing back to give me feedback- I am grateful for that.
Hope you have a fantastic day in the kitchen and happy eating!
Scott
This was really great! I can never leave a recipe alone so I added onion, garlic, and some red pepper. I also served it with spicy brown mustard and the green onions you suggested. We really enjoyed this. Thank you!
Hey Melissa:
So glad to see you added your own favorites to the recipe.
Thank you for taking the time to let me know how it went.
Take care and happy cooking!
Scott
I ❤️❤️❤️ this recipe! I keep bratwurst in the freezer for this recipe alone. It is my go-to for when I forget to plan, or don’t have much time or energy. It is delicious! And easy! What more can you want?
So good!
Cooked this for my husband last night and couldn’t stop raving about it!!
Family wouldn’t stop eating it. Delicious
This dish is pure comfort food! Simple ingredients, but the taste is incredible!