Bavarian Herb Rye Fusilli with Beer-Braised Cabbage & Brats
Serving Size: Â 2-3
Ingredients:
1/2 lb. Pappardelle’s Bavarian Herb Rye Fusilli
6 tablespoons butter
4 cups red cabbage, thinly sliced
1/2 cup 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:Â
- 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 10-12 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. Serve immediately and enjoy!