Culinary Institute of America Recipe
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Margie's Bratwurst and Sauerkraut

"This recipe filled the bellies and souls of (my grandmother) Margaret Donahue’s large and happy family over the years. Please share it with yours, she would just love that!"
—This recipe has been graciously shared by Chef Sandy Sauter as it was passed down to her from her grandmother, Margie.
Margies bratwurst and sauerkraut recipe - F



Makes 4–6 Servings

  • 1 lb. bratwurst
  • 1 qt. sauerkraut (about 34 oz.), drained
  • 10 whole allspice
  • 1-1 1/2 tsp. caraway seeds
  • 1 tsp. celery seeds
  • 1 bay Leaf
  • 2 garlic cloves, minced
  • 1 medium apple, diced
  • 1 medium onion, julienned
  • 2 medium potatoes, diced
  • 2 tsp. kosher salt, plus to taste
  • 1⁄4 tsp. ground black pepper, plus to taste
  • 2½ Tbsp. rice, uncooked
  • 1/4 head green cabbage, shredded
  • Sugar, as needed


  1. Place the bratwurst in a dutch oven and cover with water by about 1 inch. Bring to a boil, then immediately reduce the heat to a simmer until just cooked, about 15 to 20 minutes. Remove the bratwurst and drain, exept for 1 inch of the cooking liquid, from the pot. Slice the bratwurst and return to the reserved cooking liquid.
  2. Add the sauerkraut, allspice, caraway seed, celery seed, bay leaf, garlic, apple, onion, and potato. Season with salt and pepper, and stir to combine. Sprinkle the rice over the top and cover all the ingredients with the cabbage. Cover the pot with a lid and cook on low until the flavors have developed, the rice has cooked, and the cabbage has wilted, about 1 hour.
  3. Taste and adjust the salt, pepper, and sugar, as desired, to round out the flavor. Serve and enjoy!

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