Bratwurst and Potato Stew

Prep Time: 1½ Hours
Yields: 6 Servings

This stew combines quintessential German foods such as bratwurst, potatoes and cabbage. For a true Oktoberfest celebration, enjoy with a few beers.


  • 1 pound cooked bratwurst, cut into ½-inch pieces
  • 2 medium potatoes, peeled and diced
  • ¼ cup canola oil
  • 1 cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced red bell peppers
  • 2 tbsps minced garlic
  • salt and cracked black pepper to taste
  • 2 cups chicken broth
  • 1 head cabbage, cut into 3-inch pieces
  • 1 cup chopped carrots
  • 3 cups milk
  • 3 tbsps flour
  • 4 ounces shredded Swiss cheese
  • Louisiana hot sauce to taste

In a large Dutch oven, heat canola oil over medium heat. Sauté bratwurst, potatoes, onions, celery, bell peppers, garlic, salt and black pepper. Add chicken broth, and bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are nearly done. Add cabbage and carrots. Cook until tender. Add 2½ cups milk. Combine remaining ½ cup milk with flour. Gradually stir milk/flour mixture into stew to thicken. When stew is thickened and bubbly, stir in cheese until melted. Season with hot sauce.


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