- 2 lbs raw bratwurst, cut into 1″ coins
- 1 large onion, medium dice
- 2 bell peppers, (red, yellow or orange), medium dice
- 6 cloves garlic, minced
- 2 T sweet Hungarian paprika
- 1 T spicy Hungarian paprika
- 1 T smoked paprika
- 1 1/2 t dried thyme
- 1/2 t crushed red pepper flakes
- 1 C white wine
- 1 28 oz can whole tomatoes
- 6 C chicken broth, divided, plus more if needed
- 1 C basmati rice
- 1/4 C red wine vinegar
- 1/2 head of a medium cabbage, chopped
- 1 C chopped flat leaf parsley
Sauté the bratwurst in a cast iron dutch oven in 2 batches until well browned. Remove from pot and set aside. Sauté onion with a little kosher salt over medium heat 2 minutes until softened. Add in garlic and peppers and cook 2 minutes more. Add in paprika, thyme and red pepper flakes and stir until combined. Add in white wine and cook until reduced by half, scraping the fond from bottom of pot with a flat edged wooden spoon.
Meanwhile pour can of tomatoes into a large bowl and with clean hands, crush the tomatoes slowly and carefully so the juice doesn’t spray all over. Add tomatoes and their juices to the pot along with 4 C of chicken broth. Add the sausage back to the stew, bring to a boil and reduce to a simmer and let cook for 30-45 minutes.
Add in the cabbage and rice and remaining 2 C of chicken broth and cook for 25 minutes more until rice is done. Stir in the red wine vinegar and parsley, and adjust seasoning with salt if needed.