Sauteed cabbage and cheddar wurst

Summer time in the States means I’m really busy. If you don’t work in the marine industry you probably don’t have a clue, 172 voice mails today (really no BS). So I have not been able to post much.

Right now the gardens are providing fresh produce and I love it (blessed). My parents gave me 2 cabbages out of the garden and I turned one into fermented kraut and used 1/2 of the other for this.

Sauteed cabbage really does not smell bad. It’s nutritional and is inexpensive, whats not to like.


  • 1/2 head of medium cabbage cored (1/4″ slice then chop in half)
  • 1/4 onion sliced (chopped about the same as cabbage)
  • 1 garlic clove (crushed and minced)
  • Pinch of red pepper flakes
  • 1 tablespoon olive oil
  • 1 Cheddar brat (optional)
  • 1/2 cup chicken broth (used 1 bullion cube and water)


Heat pan to medium low and add oil and crushed peppers, brown bratwurst and remove. Toss in onions and cook until lightly browned then add garlic. Pile on the chopped cabbage and sizzle for a little color. Add broth and simmer uncovered for 15 to 20 minutes.


When the cabbage is done to your preference add back the bratwurst cut into bite size pieces. If you have to much liquid keep cooking without the lid, don’t pour it off. Most of your beneficial nutrients are in the liquid.


You can omit the bratwurst and use beer instead of chicken broth if you like.

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