We love brats in our house – and embarrassingly, I hadn’t ever eaten a bratwurst until I met my husband. It’s one of those things where if you don’t grow up eating them, you just don’t KNOW to. He changed that, and now I enjoy them as much as he does. Okay… maybe not as much as he does, but a lot! Because of this, I decided to make an “Oktoberfest” dinner theme for our Sunday supper this week.
This was the end result…
You know I’d showcase the potatoes, because HELLO! It’s me! And you know I love the potatoes! But first – I’m going to tell you about the cabbage and the brats.
I like to make things easy on myself, and brats are a cinch to cook. I dump a package in a slow cooker with a bottle of beer – make it a beer you love to drink, because the brats are going to absorb the flavor. If you don’t drink – that’s okay! Just use a broth of your choice. The point is that you are going to infuse the brats with flavor, and cook them slow. I leave them in there on high for a few hours and then throw them on the grill. That’s all there is. No real recipe.
Now… the cabbage. I don’t really like sauerkraut, and the mister doesn’t really like cabbage – this is a nice go between. I get that this is a very polarizing thing, and you may hate cabbage and you may be saying, “ERIN! REALLY?!? Cabbage??” and I GET IT! I feel that way when one of my favorite bloggers waxes poetic about a great brussels sprouts recipe (Note: doesn’t exist) – that’s why I’m going to make up for it with the potato recipe tomorrow. I got your back, reader.
Alright. So you’re going to need half a head of red cabbage for this. And you can use regular cabbage if you want, or that’s what you have on hand. I do this after I’ve made Apple Coleslaw because I only have so many recipes that use red cabbage (I also go back and forth on calling this red or purple cabbage). You will need to slice the cabbage, red onion, and dice an apple.
Throw the apple and onion into a pot.
Let cook until softened. About 10 mins.
Add 1/2 c. of apple cider vinegar and 1/2 cup of water plus all the cabbage to the pot.
Stir this all up with 1 tsp of sugar, 1/4 tsp of salt, ground pepper, 1/8 tsp nutmeg, and a pinch of celery seed.
Allow this to cook until the cabbage is soft. Low and slow is the way to go with this. You could have it ready in approximately 30 minutes, but I personally let it simmer on the stove for an hour or more, just to get really soft.
- 1/2 head red cabbage, sliced thinly
- 1 red onion, sliced thinly
- 1 apple, peeled, cored, and diced
- 1/2 c. apple cider vinegar
- 1/2 c. water
- 1 tsp sugar
- 1/4 tsp salt
- Freshly ground black pepper
- 1/8 tsp nutmeg
- pinch of celery salt
- In a medium sized pot, cook onion and apple until softened.
- Combine apple cider vinegar and water, and add to pot.
- Add cabbage to pot along with all the seasonings.
- Allow to simmer and cook until cabbage is soft (approximately 30 minutes).
- If you want a less acidic taste, add more water and less vinegar or substitute apple cider for the vinegar.