I stumbled across a new farmer’s market, and at that market they had handmade bratwurst. There’s no easier way to win the heart of my carnivorous husband and son, so I bought a package, not entirely sure about how I was going to cook it. I spent a bit of quality time with Google, reviewed a dozen recipes and then hand-picked the elements that I thought would work the best.
- 1 Tbsp extra-virgin olive oil
- 1/2 medium onion, sliced
- 1 Granny Smith apple, julienned
- 1 10-ounce package shredded cabbage, or about 1/2 head of cabbage shredded with your food processor’s slicing blade
- 1/4 to 1/2 cup cider vinegar (use more if you want a tangier kraut)
- 1/4 teaspoon salt
- 3/4 to 1 cup apple cider
- 1 teaspoon caraway seeds
Pan-sear the brats in a large skillet until browned on both sides, about 2 minutes each side. Remove from the pan and set aside.
Add oil to the pan. Add onions and apples and saute until golden, stirring constantly, about 2 minutes.
Add cabbage, vinegar and salt and cook until wilted, 2-4 minutes. Add apple juice and caraway seeds and bring to a boil. Return brats to the pan; reduce heat, cover and simmer until they reach an internal temperature of 165 degrees, about 20 minutes.
Serve with grainy mustard, rye or rustic bread and lots of pickled vegetables.
I had initially told the Tiny Kitchen Assistant that I was making German sausages and sauerkraut for dinner. He sulked and asked me why I couldn’t make California sausages instead. Being a clever mom, I wiped the kraut off of his brat and told him that I made a special California sausage just for him. Then I offered him some special “California applekraut” to go with it. Marketing spin: it’s what’s for dinner. He ate both and asked for the leftovers for his school lunch.
My husband needed no such encouragement, and gave the meal a solid thumbs up without any marketing spin required.