Beer Brats and Fried Cabbage

Warning: this post is NOT heart healthy...but it sure is GOOD!



When I set out to make dinner tonight, I knew the focus of the post would be my fried cabbage. I can't even describe to you how good this fried cabbage tastes. I grew up eating fried cabbage in my grandma's and my mom's kitchen. Really, it should be called caramelized cabbage in cream, but I can't very well change the name of a dish that my family has been eating for decades, now can I? People would be confused. What're we having? Carmel cabbage? Nope. I'll leave the name alone. As I was saying, I knew I would focus on the side dish tonight. However, my husband grilled such a perfect, delicious beer brat that I have to mention those too. Dinner was awesome! Not healthy, but really good!

When my husband set out to light the grill, I heated 2-3 tablespoons of butter in a skillet. You want to give yourself enough time to make the cabbage, because it takes a bit to caramelize.



I added 1/2 head of chopped cabbage (because that's all I had left over from the baked spring rolls) and salt and pepper. Stir fry over medium high heat for a couple of minutes and then cover and reduce the heat to medium low. Stir occasionally over the next 40 minutes or so.



While the cabbage caramelizes, let's head out to the grill. Since trying our hand at charcoal grilling a few weeks ago, my husband has been consulting the Weber Owner's Guide. He's used this manual 4 times and all 4 times it has yielded a perfectly cooked product. Tonight he found a recipe for bratwurst with beer. He placed a pan with the contents of one beer in the center of the cooking grate. Then he browned the brats over the coals on the sides, turning until they were lightly browned.



Then he placed the brats in the beer pan and replaced the lid on the grill. These cooked in the beer for 25 minutes. They were hands down the best brats we've ever eaten! We'll definitely re-visit this method in the future.



Now back to the cabbage. You want your cabbage nice and golden brown. Caramelizing the cabbage adds a whole new dimension to the flavor, so please be patient and let it reach this point.



Before serving, add a little heavy whipping cream or half and half.



Oh, who am I kidding? If a little cream is good, then more cream is better! Cook and stir for a minute or two longer to heat through.



Have mercy, the fried cabbage is good!




And that's dinner. You know what would be really good as a side here? Some fresh sliced garden tomatoes with a little bit of salt. I used all of mine in the gnocchi last night. I have to remember to get some more for the weekend.



Fried Cabbage

2-3 tablespoons of butter
1/2 head green cabbage, chopped
salt
pepper
1/2 cream or half and half

Heat butter in a skillet. Add chopped cabbage. Salt and pepper to taste. Stir fry over medium high heat for 2-3 minutes. Cover and cook over low heat, stirring occasionally until cabbage caramelizes, 40-45 minutes. Pour cream over the cabbage and cook and stir until heated through.

* This made just enough for my husband and I to split and the kids to have a small helping. Perfect for a family of 4 with small children. There were no seconds. I'd recommend doubling this and using a whole head of cabbage.

Bratwurst and Beer from the Weber Owners Manual

1 package bratwurst
1 can beer
1" deep pan

Use indirect method. Place pan for beer in the center area of cooking grate; pour beer into pan. Brown bratwurst over coals on the sides. Use tongs to turn and watch closely until lightly browned. Place brats in beer and cook with the lid on the kettle for 25 minutes.