Do not prick or cut brats. Place them in a pot and cover iwth cold water. Bring to slow simmer and cook very gently 10 minutes. Drain well and place in large, lightly oiled skillet over low heat. Cook slowly, turning often, until browned on both sides, 15 - 20 minutes. Meanwhile, place cabbage, apples, red onion, and beer or red wine in large, nonreactive saucepan. Bring to simmer and cook over medium heat until vegetables become slightly tender, about 10 minutes. Add remaining ingredients and continue to cook, stirring often, until tender, 10 - 15 minutes. As it cooks, add more liquid (beer, red wine, or water) if necessary to keep vegetables from sticking. To serve, mound the cabbageon a large platter. Cut brats into large pieces and arrange on cabbage. Dig in!
Contributed by: Terese Allen, Wisconsin author |
