Bratwurst with Prosciutto-Flecked Red Cabbage

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Chef Lesli joined us in the kitchen to show us the perfect recipe for a picnic or barbecue on the 4th of July!

Bratwurst with Prosciutto-Flecked Red Cabbage

Serves 4


  • 1 lb Harmons fresh-made bratwurst
  • 2 Tbsp olive oil
  • 1 (12 oz) bottle Pilsner or other lager, divided
  • 4 oz prosciutto, cut into small pieces
  • 1 red onion, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 1 red beet, peeled, and coarsely grated
  • Salt and freshly ground pepper
  • 1/2 cup apple cider vinegar
  • 1 Tbsp golden brown sugar
  • 1 tsp caraway seeds
  • 1/4 tsp ground allspice


  1. Add cabbage and beet to pot. Liberally season with salt and pepper and cook, stirring often, until cabbage is wilted, about 5 minutes.
  2. Add vinegar, brown sugar, caraway seeds, allspice, and remaining beer.
  3. Cover and cook until tender, 20-25 minutes.
  4. After 10 minutes of cooking, add sausages back to the pot.
  5. Serve sausages with cabbage mixture, topped with prosciutto pieces.
  6. In a Dutch oven over medium-high heat, add oil, half of beer, and sausages. Add water until liquid comes just halfway up sides of sausages.
  7. Cook, turning once, until just cooked through, 12-15 minutes. Continue to cook until liquid is evaporated. Move sausages to edge of pot and add prosciutto to center.
  8. Cook prosciutto, stirring occasionally, until barely crisp.
  9. Transfer to a plate. Add onion to center.
  10. Cook onion, moving sausages and onion around occasionally, until sausages are browned and onion is soft, 5-8 minutes.
  11. Transfer sausages to a plate.

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