Bratwurst with Sweet and Sour Cabbage
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 515
- Total Fat
- 41
- Saturated Fat
- 12
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 84
- Sodium
- 993
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.