Bratwurst with Sweet-and-Sour Cabbage

Our Chopped Dinner Challenge this week was acai juice. We wanted to highlight the earthy flavors and use the purple pigment to bring a hit[ of color to the dish, so we paired it with red cabbage and sausages. Chopped Basket Ingredient: acai juice]

Total Time:
40 min
10 min
30 min

4 to 6 servings

  • 3 tablespoons vegetable oil
  • 4 large links or 8 small links bratwurst (1 1/2 pounds)
  • 1 large yellow onion, halved and thinly sliced (about 2 cups)
  • 1 teaspoon fennel seeds
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • One 1 1/2- to 2-pound red cabbage, halved, cored and very thinly sliced (about 8 cups)
  • 1 cup acai berry juice
  • 1/2 apple cider vinegar
  • Heat the oil in a large Dutch oven over medium-high heat. Add the bratwursts and brown on all sides, about 5 minutes total. Transfer to a plate.

  • Lower the heat slightly (between medium-high and medium), add the onions and fennel seeds and sprinkle with salt and pepper. Cook until the onions are softened and lightly browned on the edges, about 5 minutes. Stir in the garlic and cook just until softened, 1 to 2 minutes. Add the red cabbage and cook just until starting to wilt, 2 to 4 minutes, stirring occasionally. Stir in the acai berry juice and vinegar. Nestle the bratwursts into the cabbage, partially cover the pot with a lid and cook at a low simmer until the cabbage is tender and the bratwursts are cooked through, 10 to 15 minutes, stirring occasionally. Season with salt and pepper.

  • To serve, divide the cabbage and bratwursts among 4 to 6 plates. Alternatively, this dish could be served family-style on a large platter.

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