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This Beer Braised Brats and Cabbage recipe is perfect for tailgating or watching the big game. You can make everything ahead and then finish them off over the grill, like my campfire paninis, or in the oven when ready to enjoy!
Fall screams a lot of things – and if you are anything like me the most exciting of those things is tailgating season and its abundance of crazy good eats to sample just for that reason.
I am all for the hearty dips, hottest wings, and of course brats. Cuz really, brats are pretty freakin magic.
Can you make beer brats ahead?
Beer brats are amazing tailgating eats and I love whipping up a batch for the game but can you prep them ahead?
Short answer yes, and even in the recipe below, we cook the brats ahead of time. Braise the brats in the beer and allow them to cool. Then store them in an airtight container for up to 3 days.
Reheat the brats over a grill set to medium-high heat or in the oven.
If I am doing this, I will often braise the brats but not braise the cabbage, onions or peppers until I am ready to serve the brats as I don’t like the texture of cold peppers cooked and then reheated.
What kind of beer to use for beer brats
Call me unfussy or frugal, but the best beer to use for brats is the one in your fridge. However, if you are heading to the market and buying beer, I like a basic porter or stout.
I avoid IPAs for beer bras as I find their flavor tends to over power the brats and can taste sour or bitter.
Want more fun tailgating inspiration? Try some of my favorite recipes
- Bacon Wrapped BBQ Fatty
- Smoked Sausage Kabobs
- Autumn Burger with roasted squash aioli and apple chips
- Smoked Chicken Breast Platter
If you’ve tried my Beer Braised Brats and Cabbage Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 2 tbsp olive oil
- 1 lbs pork brats
- 1 head cabbage, cored and cut into wedges
- 2 onions, sliced
- 4 peppers, red and green, stemmed, seeded and sliced
- Salt and pepper
- 1 tsp caraway seeds
- ¼ tsp garlic powder
- 8 oz light beer
- 4 Hearty rolls
- 8 slices Provolone Cheese
- Preheat the oven to 425 degrees F.
- Drizzle olive oil over a rimmed baking sheet.
- Toss the brats, cabbage, onions and peppers onto the sheet.
- Season with salt and pepper. Sprinkle the caraway seeds and garlic powder over everything and shimmy the baking sheet to cover everything with oil.
- Carefully add the beer to the baking dish.
- Bake for 30-35 minutes until the cabbage is browned and tender.
- Strain the liquid.
- When cool enough to touch, chop the cabbage roughly.
- Meanwhile, arrange rolls on a clean work surface and line with cheese.
- Spoon the brats, onions, peppers, and chopped cabbage into the rolls and wrap each tightly in foil.
- When ready to grill, preheat the grilled and toss the sandwiches, still in their foil wrapper, on to heat through and melt the cheese.
- Alternatively, bake in the oven at 350 degrees until the sandwiches are heated through and the cheese is melted.
- Peel back the foil and devour.
- Serve with a thick grainy mustard if desired.
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Amount Per Serving: Calories: 570 Total Fat: 38g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 82mg Sodium: 1135mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 6g Sugar: 10g Sugar Alcohols: 0g Protein: 26g
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE