BRATWURST STEW by Marilyn Brace, Moline

[Janet Harrington]

This receipe was in the Wichita Eagle when they put out their holiday cookbook in the paper.  I made it today for lunch with a couple of substitutions.  It was DELICIOUS.   

BRATWURST STEW

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2 cans (14.5 oz. each) chicken broth
4 medium carrots, cut into 3/4-inch chunks
2 stalks celery, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 cups cabbage, chopped
2 cans (15.5 oz. each) great northern beans, rinsed and drained
5 bratwurst links, cooked and cut into 3/4-inch slices

  In large saucepan, combine first 8 ingredients.  Bring to boil.  Reduce heat; cover and simmer for 15 minutes.  Add cabbage; cover and cook for 10 minutes.  Stir in beans and bratwurst; heat through.

This is delicious on a cold winter evening and is easy to put together.  Marilyn Brace, Moline

(I substituted sauerkraut for the cabbage as I couldn't buy a head of cabbage in town this weekend.  I drained the sauerkraut and the beans together.  Instead of cooking the bratwurst separate, I put the slices in when the cabbage was supposed to go in and cooked it that way.  I also did not have any basil, so I used oregano.  Oh my.  It was great.  I loved it and Jim loved it and he is not one to try new receipes.  And I don't like sauerkraut, but I loved this.  Ta Ta)

[Teresa]

I  love sauerkraut ... I hate carrots.

[Janet Harrington]

You could leave the carrots out.  I think the carrots are in there to make it look pretty.  Otherwise there isn't any color, except for the brats.