Octoberfeast: Spiced Cider Braised Cabbage and Bratwurst

OCT 2017

As far as one pot meals go, this is a Gormly family favorite, and is perfect for a chilly October night.

 

As a word of warning, let’s just say that the ingredients in this dish act as a “digestive aid”, and it should only be enjoyed in familiar company.

 

Spiced Cider Braised Cabbage and Bratwurst

 

  • 6 bratwurst
  • ¼ head of a large red cabbage, sliced thin
  • ¼ head of a large green cabbage, sliced thin
  • 1 onion, sliced thin
  • 1 sweet apple, sliced thin
  • 2 tbsp. Spiced Apple Cider Concentrate
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. brown mustard
  • 1/2 cup warm water
  • 2 tbsp. butter
  • Salt and pepper to taste

 

In a large dutch oven or cast iron pan add 1 tbsp. of butter and the Bratwurst. Cook on medium-high until browned on all sides and then remove from the pan. Add the remaining butter, along with the cabbage, onion, and apple. Sauté on medium for a few minutes while you prepare the braising liquid. In a separate bowl combine the Spiced Apple Cider Concentrate, apple cider vinegar, brown mustard and water. Add the braising liquid to the cabbage, along with the bratwurst and set the heat to simmer. Stir occasionally for the next hour, or until the cabbage has fully reduced and the liquid is almost gone. Add more water if the liquid is gone and the cabbage still isn’t fully cooked down. Serve with a nice crusty bread.