Best Bratwurst Braised With Apples Cabbage And Carrots Recipes

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KNOCKWURST WITH BRAISED CABBAGE AND APPLES



Knockwurst with Braised Cabbage and Apples image

Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

4 tablespoons unsalted butter
2 medium onions, thinly sliced
3 pounds green cabbage (about 1 head), cored and thinly sliced
1 large, tart green apple, such as 'Granny Smith,' peeled, cored, and chopped
1 cup apple cider
1/3 cup cider vinegar
2 tablespoons packed light-brown sugar
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
9 knockwurst (about 2 pounds)
Whole-grain mustard, for serving

Steps:

  • Melt butter in a large heavy-bottomed pot over medium-low heat. Add onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
  • Stir in cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until cabbage is very soft, about 1 hour.
  • Tuck sausages into cabbage; cover pot. Cook until heated through, about 20 minutes. Serve with mustard.

BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION AND APPLE SLAW



Braised Wurst Sausages with Cabbage, Red Onion and Apple Slaw image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 19

8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages
1/4 cup olive or vegetable oil, plus a drizzle
1 cup white wine vinegar or cider vinegar
1/4 to 1/3 cup sugar, eyeball it
8 peppercorns
2 to 3 whole cloves
2 fresh bay leaves
1 teaspoon sea salt or kosher salt
1 small head red cabbage or 1/2 medium head, cored and thinly shredded, 1 pound
1 medium red onion, peeled, halved, and thinly sliced
1 green apple, quartered, cored, and thinly sliced
1 teaspoon caraway seed or cumin seed, optional
Salt and freshly ground black pepper
4 slices pumpernickel bread
8 tablespoons (1 stick) butter, softened
1/4 cup finely chopped fresh herbs, such as chives, dill, or flat-leaf parsley
1 cup good quality spicy mustard
Fresh radishes, trimmed and lightly salted
Cornichons or baby gherkin pickles

Steps:

  • Put the sausages in a skillet over high heat and add 1/2-inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
  • Combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot over high heat. Bring to a boil, stir, then lower the heat to medium-low and let the brine reduce for 5 to 6 minutes.
  • While the brine reduces, combine the cabbage, red onions, and apples in a large serving bowl. Sprinkle with caraway or cumin seed, if you like the flavor.
  • Pour the hot reduced brine through a strainer over the cabbage mixture in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, to taste, and toss to combine.
  • Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
  • Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.

ONE-PAN BRATS AND CABBAGE



One-Pan Brats and Cabbage image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 pounds bratwursts (about 10 links)
1/2 cup apple juice
1 large yellow onion, sliced
One 12-ounce package fresh coleslaw mix
2 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 apple, thinly sliced

Steps:

  • Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
  • Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet.
  • Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes.
  • Return the cooked sausages to the skillet and serve.

BRAISED RED CABBAGE, APPLES, AND BRATS



Braised Red Cabbage, Apples, and Brats image

I found this off of Recipegoldmine.com and couldn't find it on here. This is a staple in our kitchen!

Provided by Smilyn

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons rendered bacon fat
2 tablespoons sugar
1 small yellow onion, chopped
4 cups shredded red cabbage (about 1/2 of a medium-sized head)
2 tart apples, cored and sliced thin, but not peeled (i.e. Jonathans)
1/2 teaspoon caraway seed
2 tablespoons cider vinegar
1 -1 1/2 lb bratwurst (or German style smoked sausage links)
1 lb new potato
salt and pepper
1 cup beer (not to drink, it's for the recipe)

Steps:

  • Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
  • Reduce the heat to medium low, add the onion, and saute it until golden.
  • Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
  • Place sausage links and potatoes on top of cabbage mixture.
  • Season with salt and pepper, then pour beer all over.
  • Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
  • Taste to adjust seasonings.

Nutrition Facts : Calories 593.4, Fat 33.5, SaturatedFat 11.4, Cholesterol 83.9, Sodium 989.5, Carbohydrate 51, Fiber 6.5, Sugar 20.1, Protein 19.6

GRILLED BRATWURST WITH BRAISED CABBAGE



Grilled Bratwurst with Braised Cabbage image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Canola oil, for frying
3 tablespoons butter
1 small onion, minced
1/2 head red cabbage, thinly sliced
Salt and freshly cracked black pepper
Pinch crushed red pepper flakes
1/4 cup sugar
1/4 cup apple cider
1/4 cup chicken stock
1 cup sour cream
1 shallot, minced
1 lemon, zested and juiced
1 teaspoon cayenne pepper
2 tablespoons chopped chives
Salt and freshly ground black pepper
Peels from 4 potatoes
4 bratwurst sausages
4 steak rolls, split on 1 side

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
  • Preheat a grill on medium-high.
  • In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
  • In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
  • Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
  • Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
  • To assemble:
  • Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

BRATS, ONIONS, AND APPLES



Brats, Onions, and Apples image

A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.

Provided by Meg Maples

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
4 bratwurst
2 apple, cored and sliced
1 sweet onion, sliced
2 (12 fluid ounce) cans or bottles beer
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
  • Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
  • Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g

BRATWURST, RED CABBAGE, AND APPLES



Bratwurst, Red Cabbage, and Apples image

Categories     Apple     Cabbage

Yield serves 4

Number Of Ingredients 9

1 1/2 pounds bratwurst
1/4 cup apple cider vinegar
1 tablespoon sugar
1 cup beer
1 head red cabbage, quartered, cored, and sliced
2 yellow onions, thinly sliced
1 teaspoon caraway seeds
2 pippin or small Granny Smith apples, cored, quartered and thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place a sauté pan over medium-high heat. Add the bratwurst and cook, turning, for about 15 minutes, until well browned.
  • In a small bowl, combine the vinegar, sugar, and beer and mix until the sugar dissolves.
  • In a large bowl, combine the cabbage, onions, caraway seeds, and apples and toss well with your hands. Season with salt and pepper. Transfer to the slow cooker and pour in the vinegar mixture. Place the bratwurst on top. Cover and cook on low for 4 to 6 hours, until the cabbage is tender to your taste.
  • Divide the bratwurst and vegetables evenly among plates and serve hot.

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