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Simple Sausage and Cabbage Comfort Food.

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“I make this with leftover grilled bratwurst and usually serve it with leftover mashed potatoes instead of adding potatoes to the dish. If you use kielbasa make sure to brown it or grill it before adding, you need that extra flavor to make it exceptional.”
1hr 15mins

Ingredients Nutrition

  • 3 -5 slices bacon, cut into small pieces
  • 1 large onion, halved and cut slices
  • 1 tablespoon sugar
  • 1 12 teaspoons salt
  • 1 (12 ounce) bottle beer (I prefer med-darker beer in this)
  • 1 lb bratwursts or 1 lb smoked kielbasa, cut into 2-inch-long pieces
  • 1 head cabbage, halved and cut into 2-inch-thick wedges
  • 34 lb red potatoes, quartered (optional)
  • 12 lb baby carrots, halved (optional)
  • 12 lb mushroom, quartered (optional)


  1. Cook bacon in 6-8 quart dutch oven or heavy stock pot over med-low heat until fat is rendered. Remove bacon and set aside.
  2. Add onion, sugar, and salt and cook, stirring frequently until onion has turned golden but be very careful not to burn the bottom of the pan.
  3. Stir in beer to deglaze, scraping up any brown bits on the bottom of the pan.
  4. Add sausage, bacon, cabbage, and veggies. The beer will not entirely cover the veggies but that's fine, the veggies will release extra liquid as they cook. Simmer, covered, stirring occasionally until veggies are tender, about an hour. Transfer sausage and veggies to platter, you can discard remaining liquid if you don't care for it. I serve it over the sausage and veggies.

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