A locally-made feast!
One head of spring cabbage, one or two summer onions, a couple tablespoons of butter, a bottle of your choice of beer, a package of Dakota Harvest lamb brats or Bluebird Locker’s South Dakota brats (4-6 sausages).
Heat oven to 350 degrees (or make a nice bed of coals). Chop the cabbage and onions and spread them in the bottom of a Dutch oven with a lid. Mix the cabbage and onions with caraway seed, thyme, red pepper flakes, salt, pepper, bay leaf, and celery seed.
Dot butter over the top of the cabbage, lay brats on top of that, then pour the beer over all. Put the top on the Dutch oven and cook all for about 45-minutes to an hour in the oven or over the coals. Serve with Dad’s Bakery or Mr. Smith’s sourdough bread, mustard, plus more of the beer you cooked with.