Friday, 13 June 2014

Bratwurst with braised cabbage


1 white cabbage, 1 onion, 1 tsp cloves, 1 tbsp butter, 1 tbsp white wine or cider vinegar, 1 tsp mustard, 4 bratwurst sausages.
Serves: 2 Preparation: 30 minutes

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany. It feels like such a cliche and so unimaginative to instantly associate Germany with sausage, but if you look past the meat (typical vegetarian, eh?) and simply delight in the utter fragrant glory of the bed of cabbage, I can promise you that this dish is a national treasure for a very very good reason.

1) Peel and chop the onion into 1/2cm slices. Pop out the rings and add to a pan along with the butter and cloves. Sautee gently until the onion is completely soft and translucent and take the pan off the heat. Pick out the cloves and discard.

2) Cut the cabbage into 1/2cm slices, then slice into thin strips. Parboil for 5 minutes, drain and add to the pan of onion.

3) Return to the heat, add the vinegar and mustard and stir through until the cabbage becomes soft, adding a little extra butter for glossiness if desired.

4) Grill or fry the sausages for 6-8 minutes, then serve atop the cabbage.

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