Bratwurst with Caramelized Shallots & Apples
Bratwurst simmered with caramelized shallots, tart apples, napa cabbage, and caraway seeds in a rich broth. A cozy German-inspired dinner for two, ready in under an hour.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minThis is the kind of one-pot supper that makes your kitchen smell like a Bavarian beer hall in the best possible way.
Shallots get deeply golden in olive oil and butter, then braise down in chicken broth until they’re practically melting.
Tart Granny Smith apples go in next, followed by sliced bratwurst, shredded napa cabbage, and a hit of caraway seeds that ties the whole thing together.
It’s hearty without being heavy, and the sweet-savory balance between the caramelized shallots and crisp apple is something special.
Kitchen Tips
- Use Granny Smith or Pippin apples for their tartness; sweeter varieties will turn to mush
- Don’t rush the shallots. Let them brown slowly so they develop deep caramel flavor
- Caraway seeds are the secret weapon here, but toast them lightly in a dry pan first for extra punch
- Serve in shallow bowls with crusty bread to soak up the broth
Ingredients
Directions
Prepare ingredients: Peel and trim shallots and separate into sections.
Peel apples, cut into eighths, and core.
Cook bratwurst, halve lengthwise, and cut on the diagonal into ½-inch wide pieces.
Halve napa cabbage and shred.
In a large, heavy-bottomed saucepan, cook shallots in oil and browned, about 7 to 8 minutes.
Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes.
Add apples and cook, stirring gently, for 1 minute.
Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes.
Season with salt and pepper and serve immediately.
Comments
