Bratwurst, Cabbage, and Apples

September 3, 2009 Pork, Recipes 2 Comments

When we were kids, my mom used to make her version of a German dish. It usually included cabbage, onions, potatoes, and apples baked with some kind of sausage, usually Kielbasa or Bratwurst. Generally it would be an easily baked dinner served with mustard and whatever green vegetable she had on hand. Though I’ve changed it a bit, I like using the foundational flavors of her dish in something I make for my own family.

This is more traditional with potatoes, but because of my food allergies, I substitute sweet potatoes for the baby red potatoes. It gives this dish a slightly moister texture and a little more sweetness. Another variation is to use sauerkraut in place of the fresh cabbage. It changes the texture and flavor entirely, but is also tasty.

Ingredients
1 tablespoon butter
1 pound fresh bratwurst
1/2 cup apple cider
1 1/2 cups sweet or baby red potatoes, cut into 1″ cubes
1 cup yellow onion, chopped
1 sweet apple, cored and chopped
2 cups green cabbage, roughly chopped
1 teaspoon dried mustard seed
Kosher salt and cracked black pepper

Method
Combine the cabbage, potatoes, onions, and apples in a large bowl. Add the mustard seed, salt, and pepper. Mix well to thoroughly combine. In a large skillet, melt the butter over medium-high heat.

When the pan is hot and butter is melted, add the bratwurst and brown for 5-6 minutes on each side to to add some color and texture to the skins of the sausage.

Remove the bratwurst and set aside on a paper-towel-lined plate. Next, deglaze the pan using the apple cider, scraping up any brown bits with a spatula.

Add the vegetables to the pan, toss a few times to coat with cider, and then cover the pan with a lid. Let this simmer for 12-14 minutes, or until cabbage has reduced and the potatoes begin to soften. Next, add the sausages back into the pan, nestling them down into the vegetables a bit. Replace the cover and let it cook for another 10-12 minutes, or until the potatoes are soft and the sausages are cooked through.

Serve the bratwurst over the vegetables with some course mustard on the side.