.JPG)
I’ve already professed my love of cabbage on this blog, but in case you missed it: I really like cabbage. I mean, I really like it. One could say I love cabbage. I’m ok with that.
In fact, I realize now that I've posted cabbage and apples before. A different recipe, but still. Let's just say I think it's underappreciated, and worth another look.
Cabbage and apples. It's like peas and carrots. Calvin and Hobbes. Mork and Mindy. Last fall was an amazing year for my mom’s apple tree, and I still have plenty of homemade mason-jarred applesauce and apple pie filling lining my cupboard along with bags of sliced apples in the freezer. Spring is just around the corner, so let’s squeeze it one more hearty wintery sausage, cabbage, and apples dish while we still can, shall we?
In fact, I realize now that I've posted cabbage and apples before. A different recipe, but still. Let's just say I think it's underappreciated, and worth another look.
Cabbage and apples. It's like peas and carrots. Calvin and Hobbes. Mork and Mindy. Last fall was an amazing year for my mom’s apple tree, and I still have plenty of homemade mason-jarred applesauce and apple pie filling lining my cupboard along with bags of sliced apples in the freezer. Spring is just around the corner, so let’s squeeze it one more hearty wintery sausage, cabbage, and apples dish while we still can, shall we?
Feel free to play polka music during dinner, if it puts you more in the German dinner spirit. This isn't traditional polka, but I find this weirdly entertaining. I'm a nerd like that.
Bratwurst with Cabbage and Apples
Adapted from Food and Wine
4-6 bratwurst
One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups)
1 cup Riesling
1 and ½ tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1/4 cup extra-virgin olive oil
1 small onion, thinly sliced
2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick
Salt and freshly ground pepper
In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 30 minutes, tossing often.
Meanwhile, prepare bratwurst via your preferred method until thoroughly cooked (boil, pan fry, grill, roasted over an open campfire, etc.).
In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 5 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Bratwurst with Cabbage and Apples
Adapted from Food and Wine
4-6 bratwurst
One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups)
1 cup Riesling
1 and ½ tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1/4 cup extra-virgin olive oil
1 small onion, thinly sliced
2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick
Salt and freshly ground pepper
In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 30 minutes, tossing often.
Meanwhile, prepare bratwurst via your preferred method until thoroughly cooked (boil, pan fry, grill, roasted over an open campfire, etc.).
In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 5 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Oh my.. I'm definitely one that thinks this all does not go together! :)
ReplyDeleteI love cabbage too! This sounds like it would really be a great dish!
ReplyDelete