Friday, June 12, 2015

CABBAGE AND BRATS

4 bacon slices, cut up
2 medium onions, sliced thin
2 garlic cloves, minced
2 cups thickly sliced carrots
1 medium head cabbage, chunked
2 whole cloves
1 bay leaf
1 1/2 lb cooked bratwurst, cut into 2-inch pieces
1 1/2 cup beef broth
salt to taste
freshly ground black pepper to taste

In a Dutch oven, cook the bacon over medium heat with the onions and garlic; cook until bacon is crisp, stirring often. Stir in the carrots and cabbage.

Tie the cloves and bay leaf in a piece of cheesecloth or put in a tea ball; add to the mixture.

Add the bratwurst, parially covering with the vegetable mixture. Pour broth over all. Bring to a boil, reduce heat and cover. Simmer 30 to 45 minutes until vegetables are tender.

Remove the spices and season to suit your taste with the salt and pepper.

Yield: 8 servings

Note: File Photo

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