Sausage, Peppers and cabbage

We were feeling like having a little Irish food, with St. Patrick’s Day coming up, so we combined a few things we already had and made a wonderful sausage, peppers and cabbage dish!



1 head of fresh cabbage, diced into 1 inch cubes

1 sweet onion, diced

1 package of brats (we used Johnsonville Irish O’ Garlic) – whole or uncased

1/2 package of sweet peppers, cored and chopped

1 cup of champagne (or beer or broth)

4 Tbsp yellow mustard

Few dashes of crushed red pepper, optional



We started by un-casing the sausage and adding it to a pan over medium heat. As the sausage cooks, add in onion and peppers – you can add crushed red pepper if you like a little heat.

After the onions are translucent, add in the cabbage and top with champagne (broth or beer OK as well).

Cook until sausage is done and cabbage has wilted.

Top with  mustard and stir.

S&P for taste.








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