By Chef Kiddle on August 27, 2007
Photo by CindiJ
Photo by CindiJ
"A different twist from kielbasa and cabbage."
Serving Size: 1 (381 g)
Servings Per Recipe: 6
"What a perfect supper on a cold and blustery winter night! Very, very good! I did edit the recipe to what I had on hand. I used 2 lbs. of brats, 3/4 of the green pepper, 1 can diced tomatoes and 1 fresh tomato chopped, 2 tsp. Italian seasoning, 2 bay leaves and 1 TBS olive oil. I got over 1/2 cup of fat off of microwaving the brats (did in 2 batches 5 minutes each time) sliced and threw into the pot with the vegetable mixture. We too served over a bed of mashed potatoes. We all loved this! It's very filling without being a heavy, rich meal. Next time I may serve with some crusty bread or biscuits to help sop up the wonderful broth from this dish. Thanks for posting this keeper!!"
"This recipe was easy and turned out great. I browned the bratwurst first and left them whole then added the rest of the ingredients( including garlic). I used plain tomatoes and my own seasonings instead. The kids even ate it."
"Very good recipe. I did not microwave the bratwurst, but instead cooked regular bratwurst in beer per recipe #104698. I did that while the cabbage, onion, pepper, and garlic (I added 3 cloves) were cooking. The bratwurst was done cooking right on time to slice it and put in the cabbage. My husband and I thoroughly enjoyed this and I will make it again."
"Delicious! I made a few adjustments to suit my family's needs -- increased the amount of brats, skipped the green pepper, and used plain tomatoes seasoned with my own herbs. DH particularly loved it. Next time maybe another can of tomatoes and a bit of caraway seed instead of the garlic/basil/oregano combination. IMO, boiling the brats would have been a better way of pre-cooking and degreasing them. It took forever in my rather elderly microwave to get them solid enough to slice and it didn't really extract much grease. It went very well with smashed red potatoes seasoned with plenty of garlic."