Penne with Beer-Braised Cabbage & Brats: Difference between revisions
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(Created page with "==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, di...") |
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# 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. | # 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. | # 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. | #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. | ||
Latest revision as of 03:24, 1 March 2019
Yield[edit]
Makes 4-6
Ingredients[edit]
- 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[edit]
- Place a large sauté 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.
