Entrée: Germany – Bratwurst Mit Rotkohl (Bratwurst with Braised Red Cabbage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Pork bratwurst links
1 small head red cabbage, thinly sliced (about 2 lbs (900 g))
1 apple, peeled and sliced
2 tbsp (30 ml) red wine vinegar or apple cider vinegar
2 tbsp (30 g) brown sugar or honey
2 tbsp (30 g) butter or oil
1 bay leaf
4 whole cloves
Salt to taste
Black pepper to taste

Show original ingredient measurements

Pork bratwurst links
1 small head red cabbage, thinly sliced (about 2 lbs / 900 g)
1 apple, peeled and sliced
2 tbsp (30 ml) red wine vinegar or apple cider vinegar
2 tbsp (30 g) brown sugar or honey
2 tbsp (30 g) butter or oil
1 bay leaf
4 whole cloves
Salt to taste
Black pepper to taste

Instructions

1. Brown bratwurst in a skillet and set aside.
2. In a heavy pot, melt butter, add sliced red cabbage and apple, sauté briefly.
3. Add vinegar, brown sugar, bay leaf and a couple of whole cloves, plus a splash of water; cover and simmer gently until cabbage is tender, about 40–50 minutes.
4. Season cabbage with salt and pepper and remove bay leaf/cloves.
5. Reheat bratwurst with the cabbage for a few minutes to meld flavors, then serve together.