January Recipes

Beer Brat-and-Cabbage Crostini

Beer Brat and Cabbage Crostini
Hands On:
25 minutes
Total Time:
50 minutes


  • 1 tbsp Gustare Vita olive oil
  • 1 small yellow onion, halved and thinly sliced
  • 4 cups thinly shredded red cabbage
  • 1 tbsp coarsely ground Hy-Vee black pepper
  • 8 Hy-Vee desired flavored bratwursts
  • 2 (12-oz.) cans lager-style beer
  • 8 Hy-Vee Bakery brat buns, split
  • Desired toppings, such as chopped cooked potatoes, onions, Hy-Vee Short Cuts fajita vegetables, cooked Hy-Vee thick-sliced bacon, tomatoes, Hy-Vee Provolone cheese and/or Hy-Vee hamburger pickle chips; Hy-Vee canned sliced ripe olives; Hy-Vee original yellow mustard; Italian parsley; and/or fresh basil
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Heat oil in a 4-qt. Dutch oven over medium heat. Add onion; cook for 5 minutes or until golden, stirring occasionally. Add cabbage; cook for 3 to 4 minutes or until cabbage begins to wilt, stirring occasionally. Stir in black pepper.
Remove Dutch oven from heat. Pierce casing on bratwursts with toothpick; add to cabbage mixture. Pour in beer. Return to heat and bring to boil; reduce heat to medium-low. Cover and gently simmer for 20 to 25 minutes or until bratwursts reach 165°.
Meanwhile, place oven rack 4 in. from heat. Preheat broiler to HIGH. Cut bun tops and bottoms diagonally into thirds. Place on a baking sheet, cut sides up. Broil for 20 to 30 seconds or until toasted.
Remove bratwursts from Dutch oven; diagonally slice bratwursts.
To serve, place 1 Tbsp. of cabbage mixture on each bun piece. Top with brat slices and desired toppings.

Nutrition Facts

Serves: 24
Amount Per Serving
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 25mg 8%
Sodium: 300mg 13%
Total Carbohydrate: 18g 7%
Dietary Fiber: 1g 4%
Sugars: 3g 6%
Protein: 8g 16%

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