Pale Ale Brauts w/Summer Cabbage

Pale Ale Brauts with Summer Cabbage       Serves 6/8

  • 6 Pale Ale Brauts (cut in chunks on the diagonal)
  • 1 medium onion, peeled, cut in half and sliced in half rings
  • 2 Pablano peppers, seeded, ribbed and sliced in half rings
  • 2 red apples, any variety, Braeburns preferred, pared, cored and thinly sliced
    Pale Ale Brauts w/ Summer Cabbage

    Pale Ale Brauts w/ Summer Cabbage


  • 1 cup julienned carrot sticks (3″ in length)
  • 2 tbsp. extra-virgin olive oil
  • 4 cups shredded Napa cabbage
  • 4 cups shredded Savoy cabbage
  • 2 cups garlic croutons
  • 3 tbsp. good balsamic vinegar


  1. Sauté the first 5 ingredients in evoo until brauts begin to brown.
  2. Add shredded cabbages and 3 tbsp. balsamic vinegar
  3. Cook together until cabbages begin to wilt
  4. Add garlic croutons and stir until croutons begin to absorb the juices from the cabbages and the broth of the dish.
  5. Serve immediately with a red potato, bacon and tomato side salad dressed with light Casear dressing and a good red wine or your favorite pub brew.
Wine Recommendation:
Columbia Crest Grand Estates Cabernet Sauvignon 2005


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