Black Forest Bratwurst and Red Cabbage Recipe

From Dorothy McNett's Recipe Book.

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Black Forest Bratwurst and Red Cabbage

From Dorothy McNett's recipes at Use any good quality German sausages to go with this flavorful red cabbage. Rye bread is the perfect companion for serving.

1 small red cabbage, shredded
1 large onion, shredded
1 apple, shredded
2 tablespoons apple cider vinegar
2 tablespoons raw sugar, or any fruity jam
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon caraway seeds

2-3 bratwurst or other sausages, sliced
1-2 teaspoons butter or oil
rye bread slices

Shred the cabbage, onion and apple and combine with the vinegar, sugar, salt, pepper and caraway seeds in a heavy bottomed saute pan or stock pot. Bring to a boil, reduce to a low simmer, cover, and cook about 40-45 minutes, stirring occasionally. In meantime, slice the brats and saute them to brown a bit in the butter or oil in a frying pan. When cabbage is done, add the sausages, stir and heat about 5 minutes to blend flavors. Serve with rye bread.

Recipe created 2014-07-29.

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