Total Time
50mins
Prep 20 mins
Cook 30 mins

Quite spicy, but a delicious way to use leftover brats from a cookout! Enjoy!

Ingredients Nutrition

Directions

  1. Boil cabbage, drain, and set aside.
  2. Add brats with a little water to the pan.
  3. Add chili powder, fennel seeds, caraway seeds, celery seeds, paprika, cayenne, and black pepper. Boil until brats are nice and warm.
  4. Add cabbage back in, cook over medium heat.
  5. Next add salt, both mustards, chili sauce, and sauerkraut. Stir and allow sauerkraut to heat, but not boil.

Reviews

(2)
Most Helpful

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!

MojitoLover February 18, 2014

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.

iris5555 April 07, 2006

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