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. :o :o
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)
I love sauerkraut ... I hate carrots.
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.