Prep 20 mins
Cook 30 mins
Quite spicy, but a delicious way to use leftover brats from a cookout! Enjoy!
- 3 cups diced cabbage
- 3 pre-cooked bratwursts, cut into chunks
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon fennel seed
- 1⁄2 teaspoon caraway seed
- 1 teaspoon celery seed
- 1⁄2 tablespoon paprika
- 1 pinch ground cayenne pepper
- 1 teaspoon black pepper
- 2 -3 teaspoons salt
- 1 teaspoon yellow mustard
- 1 teaspoon stone ground mustard
- 2 tablespoons sriracha hot chili sauce
- 14 ounces sauerkraut
- Boil cabbage, drain, and set aside.
- Add brats with a little water to the pan.
- Add chili powder, fennel seeds, caraway seeds, celery seeds, paprika, cayenne, and black pepper. Boil until brats are nice and warm.
- Add cabbage back in, cook over medium heat.
- Next add salt, both mustards, chili sauce, and sauerkraut. Stir and allow sauerkraut to heat, but not boil.
This is the closest recipe I have found to a soup that my Great-grandfather use to make and he was from the Ukraine & my Great-grandmother was from Hungaria. The only substitutes I made was I added a can of tomato paste and I used ham and it tasted just like what I could remember! Thanks for post and helping me relive a childhood memory!
Nice blend of spices and just the right degree of heat. I used less salt than indicated as the sauerkraut I used was quite salty already. Thanks for sharing this recipe.