Best St Pattys Day Beer Brat And Cabbage Soup Recipes

BRATWURST, POTATO AND CABBAGE SOUP

Steps:

• In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
• In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.).
• In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.).
• When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.

BEER BRATWURST AND CABBAGE

Steps:

• Poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (This gets alot of the grease out.) After pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
• Put onions, bell peppers, and cabbage in a pot with oil. Cover and cook on medium for about 30 minutes. Check it often and stir.
• Add bratwurst, tomatoes, salt, and pepper. Cook for another 20 minutes. Serve.
• (**Use the Del Monte tomatoes with basil, garlic, and oregano.).

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
• Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
• Add the beer and boil until reduced, 1 minute.
• Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
• Add the corned beef and rice.
• Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
• Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
• ass the bread and butter around the table.

BRATWURST SOUP

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

BEER BRATS WITH CABBAGE KRAUT

Steps:

• Preheat oven to 400°F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
• Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
• Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
• Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.

CREAMY BRATWURST STEW

Steps:

• Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.