Cabbage And Bratwurst

• 4 slices bacon, cut into 1-inch pieces
• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 2 c. carrots, thickly cut
• 1 medium head cabbage, cut into 1-inch chunks
• 1 whole clove
• 1 bay leaf
• 1 to 1 1/2 cooked bratwurst, cut into 2-inch pieces
• 1 c. beef broth
• 1/2 c. white wine, water or beef broth
• salt and pepper

1. In Dutch oven over medium heat, cook bacon, onions and garlic until bacon is crisp, stirring occasionally.
2. Stir in carrots and cabbage.
3. Tie cloves and bay leaf in piece of cheesecloth or place in tea ball.
4. Add to cabbage mixture.
5. Add bratwurst, partially covering with cabbage mixture.
6. Pour beef broth and wine over cabbage mixture.
7. Bring to a boil.
8. Reduce heat; cover and simmer 30 to 45 minutes, or until vegetables are tender.
9. Remove spices. Season to taste with salt and pepper.
10. Serve with German-style or Dijon mustard and dark bread.
11. Makes 8 servings.

bacon, onions, garlic, carrots, head cabbage, clove, bay leaf, beef broth, white wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697619 (may not work)