Octoberfest Braised Red Cabbage with Bratwurst
Taditional German Oktoberfest recipe.
Ingredients
| 1 | each |
red cabbage
shredded |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | ounces |
pancetta
diced (optional) |
* |
| ½ | cup |
tarragon vinegar
or 1/2 cup cider vinegar plus 1 tsp. dried tarragon |
|
| 3 | tablespoons |
maple syrup
|
|
| 2 | each |
Granny Smith apples
|
|
| 2 | tablespoons |
currant jelly
|
|
| ½ | cup |
red wine
|
* |
| ½ | teaspoon |
cloves, ground
|
|
| ½ | teaspoon |
caraway seeds
ground |
|
| 12 | each |
bratwurst
pork, from Simply Sausage |
* |
Directions
Gently heat the vegetable oil or lard.
Add the salt pork or pancetta if using and cook until fat turns translucent.
Add shredded red cabbage, sprinkle with salt and pepper, and stir.
Sprinkle cabbage with vinegar.
Stir and let simmer gently for about five minutes.
Add the maple syrup or caramel to the cabbage and stir well.
Cover and cook on low heat for about 1½ to 2 hours.
Add the apples, cored and sliced or cut into chunks. (Peeling is optional. I like apples skin-on.)
Also add the red current jelly, ½ cup of red wine, and the ground cloves and caraway.
Stir well.
At this point, if you want to cook the bratwurst in the cabbage, bury them in the cabbage.
Alternatively, you can fry or grill the bratwurst later and serve them beside or on top of the braised red cabbage.
Cook the cabbage for 20 minutes more and serve.
Nutrition Facts
Serving Size 226g (8.0 oz)
