Brats and Cabbage II

This is the "grill version" of my first recipe. Not only does the smoky, woody taste make this recipe a thousand times more delicious, but this recipe also uses a lot less beer...which lets you save those delicious longnecks for drinking.

This recipe assumes you are using a real, honest-to-God charcoal grill. If you use a clean-burning propane grill instead, you will just have to improvise.

Trav's Brats and Cabbage (No. 2)

1 lb. fresh bratwurst
1 T. olive oil
1 medium onion, chopped
1 medium green cabbage, shredded
1 clove of garlic, minced
6 whole peppercorns, crushed
3 whole juniper berries, crushed
about 1/4 cup dark beer

Light the grill. When the charcoals are ashed over, move them all to one side of the grill (to create a "hot side" and a "cool side.") Add a few well-soaked chunks of wood if desired; I recommend apple or hickory.

Grill the bratwurst on the hot side of the grill, turning frequently, until evenly browned and cooked through. Move the bratwurst to the cool side of the grill.

Heat the olive oil in a large cast-iron skillet, on the hot side of the grill. Add the onions, garlic, peppercorns, and juniper berries. Cook until the onions are lightly browned and the spices are fragrant. Add the cabbage and continue to cook, stirring constantly with a metal spatula, until the cabbage is limp.

Add the bratwurst to the skillet, and add a generous splash of beer. Mix well, cover tightly, and cook until the cabbage is tender. Serve with some spicy mustard, a fresh potato salad, and plenty of cold beer.