Octoberfest Braised Red Cabbage with Bratwurst
Taditional German Oktoberfest recipe.
or 1/2 cup cider vinegar plus 1 tsp. dried tarragon
Granny Smith apples
pork, from Simply Sausage
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.
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.