Editing Penne with Beer-Braised Cabbage & Brats

==Yield==
Makes 4-6

==Ingredients==
*8 oz. Pappardelleâs Stone Ground Coarse Mustard Penne
* 6 tablespoons butter
* 4 cups red cabbage, thinly sliced
* 1/2 yellow onion, diced
* 2 12 oz cans lager or light beer
* 2 bratwursts, diagonally sliced
* 1/3 cup Parmesan, plus more for garnish
* Salt & pepper, to taste
* Crushed pretzels, for garnish

==Instructions==

# Place a large sautÃ© pan over medium heat. Add butter. When melted, add cabbage and onion and cook, stirring occasionally, until softened, about 10 minutes.
# Add beer to cabbage mixture. Cook, stirring occasionally, until no liquid remains, about 30 minutes. Season with salt & pepper.
# Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta, reserving 1-1/2 cup pasta water.
# While pasta is cooking, heat a non-stick saucepan over medium-high heat. Place brat slices in one layer and cook 2-3 minutes per side, or until desired doneness is reached. Set aside.
#Toss cooked pasta in pan with cooked cabbage mixture. Add brat slices, Parmesan and pasta water and stir until combined. Season with salt & pepper. Garnish with Parmesan and crushed pretzels.