This Marini and cabbage Brase to beer The recipe is perfect for tailging! Pork marks and vegetables are roasted in your favorite beer, then served on toasted sandwiches with sticky provolone!
If you are something like me, the part of the autumn you can’t wait is tailging. And the part of the tailging that you can’t wait is the resulting food. They are a suction cup for the warm jumps, the hottest wings and obviously the brats.
These beer marbles and cabbage are perfect for tailging or vision of a great game. Marmocchi are Brase in your favorite beer with onions, peppers, cabbage and seasoning and served on sandwiches with melty cheese. You can do everything in advance and finish them on the grill as I do with my bonfire sandwiches or you can bake them in the oven when you are ready to have fun!
It just doesn’t go better than this!
What do you need to make this recipe
- Olive oil
- Pork marbles
- Cabbage – Cut into wedges to roast.
- Onions and peppers – I use red and green peppers to give a little color to the sandwiches.
- Salt, pepper, cumin seeds and garlic powder –
- Beer – You can use any beer you like! I usually avoid IPA and go for stout or porter.
- Rolls – Use a good quality roll. This recipe deserves it!
- Cheese provolone – Or you like any cheese.
How to prepare marbles and cabbage braised with sheet beer
Sprinkle the oil on a pan, then Add the brats, the cabbage, the onions and peppers. Season with salt, pepper, cumin seeds and garlic powder, then Add the beer to the pan.
Cook for 30-35 minutes. Once the mixture is cooked, filter the liquid e Chop the cabbage.
Arrange the rolls on a clean work surface e Top with cheese. Top with brats, onions, peppers and cabbage, Then wrap every roll firmly in a sheet.
At this point you can either Grill or cook Sandwich you are grilling them, preheat the grill, add the sandwich and heat until the cheese melts. If you are cooking them, heated to 350ºF until the cheese has melted.
What is the best beer in which to cook the brats?
Call me little annoyed or frugal, but the best beer to use is the one in your refrigerator. You can’t really make mistakes! However, if you are still going out to buy beer, I usually prefer a basic goalkeeper or a robust. I tend to avoid IPA for beer brats because their flavor tends to overwhelm the brats.
Serve suggestions
I love serving the brats and cabbage braised with beer on an abundant roll with thick grainy mustard. If I am using these with contours, I love the smoked potato salad or the corn on the cob.
Can you prepare beer brats in advance?
YES! Brewed brats are fantastic tailging, so I love being able to prepare in advance. You can cook the brats alone, then put them in the fridge for 3 days or you can cook the brats and vegetables as instructed and keep that mixture in the refrigerator for a maximum of 5 days.
You can heat the brats on the grid set over medium-high heat or heat them in the oven. The filling can be heated in a pan on the stove or on a pan in the oven.
Once the sandwiches are assembled, they are certainly better served immediately so that the sandwiches do not become soaked!
More inspiration than tailging
This recipe is perfect for tailging or the vision of the great game. You can do everything forward and then finish them over the grill or in the oven when you are ready to have fun!
Prevent the screen from going to sleep
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Preheat the oven at 425 degrees F.
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Sprinkle the olive oil on a circled pan.
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He launches the brats, the cabbage, the onions and peppers on the sheet.
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Season with salt and pepper. Sprinkle the cumin seeds and the garlic powder on everything and sparkle the pan to cover everything with oil.
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Carefully add beer to the pan.
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Cook for 30-35 minutes until the cabbage is golden and tender.
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Filter the liquid.
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When fresh enough to touch, cut the cabbage approximately.
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In the meantime, arrange the rolls on a clean work surface and align with the cheese.
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Spoon the brats, onions, peppers and chopped cabbage in the rolls and wraps each firmly in a sheet.
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When it is ready to grill, preheat the grill and throw the sandwiches to heat and dissolve the cheese.
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Alternatively, bake at 350 degrees until the sandwich are heated and the cheese is dissolved.
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Peel the sheet and devour.
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Serve with a thick grainy mustard, if desired.
Calories: 930Kcal | Carbohydrates: 62G | Protein: 40G | Fat: 57G | Saturated fat: 22G | Cholesterol: 122mg | Sodium: 1791mg | Potassium: 1158mg | Fiber: 9G | Sugar: 17G | Vitamin A: 1155Iu | Vitamin C: 182.8mg | Soccer: 580mg | Iron: 13.2mg
