Volume I, Issue 2, Page 41

ADVERTISEMENT
This month’s recipe comes from one J.Conrad, who tells MoparMax that his 81-year old Grandmother, Marie Margaret Conrad, whips up this dish for Nextel Cup tailgate parties. Mr. Conrad says Grandma Conrad moved from Dodge City about eight years ago after Grandpa Conrad passed away, and took her recipes with her. Mr. Conrad informs us that he’s put on a few pounds since Grandma moved to town!

 

  • 5 bratwurst sausages
    1 Cup chopped onions
    1 Cup chopped apples
    1 Cup chopped carrots
  • 1/2 cabbage sliced into 5 wedges
    1 Tbs Caraway seeds
    1 bottle dark beer, or 1 cup Riesling wine
    Beef Bouillon or Salt and Pepper

Pour two cups of water into your favorite skillet. Boiling the sausages sweats out some of the fat and keeps them from getting too brown. When the water evaporates brown the sausages on two sides.

Add the onions and cook until lightly browned.

Add apples and cook until soft.

Add the carrots, cabbage, caraway, beer or wine, and beef bullion or salt. Cover skillet and simmer for one hour or until cabbage is perfectly tender.

Serve with a nice German brown bread or toasted crusty rolls.

Send your recipe and the history behind it to editor@moparmax.com  

Recent Stories