Bratwurst & Red Cabbage
Sweet and sour red cabbage steamed and sauteed in vinegar and veggie broth make the perfect bed for juicy bratwurst.
Olive Oil (for heating)
1 large Onion (sliced into strips)
1 small head of Red Cabbage (sliced thinly)
1 cup Vegetable Broth
1/2 cup Apple Cider Vinegar
5 Johnsonville Brats
1 teaspoon Dried Oregano
1/2 teaspoon Smoked Paprika
1/8 teaspoon Cumin
In a large skillet, heat Olive Oil over medium heat.
Add the onion and saute for 3-5 minutes, or until softened.
Add sliced cabbage.
Add Vegetable Broth and Apple Cider Vinegar.
Add Oregano, Paprika, and Cumin.
Stir to combine and distribute spices evenly among the cabbage.
Lay bratwurst on top of cabbage.
Cover pan and steam cabbage and bratwurst for 10-15 minutes.
Once cabbage is cooked to desired tenderness, remove it and any remaining liquid from the frying pan, and set aside.
Return the bratwurst to the pan and fry to brown.
Serve with a side of choice, or in a bun with mustard.