Braised Red Cabbage, Apples, and Brats

"I found this off of Recipegoldmine.com and couldn't find it on here. This is a staple in our kitchen!"
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This is the best recipe for red cabbage and smoked sausages I have ever made. Thank you! My only change was that I used duck fat (because I had a lot) instead of bacon fat. Excellent result.
     
  2. I made this as directed and really enjoyed it. The sweet and sour flavor of the cabbage went well with the sausage. Thanks for sharing.
     
  3. I really enjoyed the recipe. I cooked a slice of bacon and rendered the fat and flavor. The sugar and onions caramelized beautifully. The cabbage was of the green variety and not the red. As I do not cook with beer I substituted chicken stock. One granny smith and one Jonathan apple was used. Even with my changes this was delicious one dish supper which I am looking forward to making with the red cabbage. Thank you much for posting.
     
  4. I'm not going to rate this because I think I must have messed it up, it was very bitter and the only one who liked it, oddly enough, was my 2 y/o. I think I might have burned the sugar or maybe the cabbage was bitter? I don't know, but the final product was so bad that I won't make it again. It must have been my mistake because the other reviewer loved it and you said it was a staple. I wish it would have worked, the concept sounded really good!
     
  5. I forgot to rate this recipie. I have been making it now for several months and it is wonderful. Very easy for a weeknight, and one pan cleanup! I hate when people talk about their changes to a recipe, but there are only two of us, so I tweaked it a bit. I use 1/2 the bacon fat, 1 granny smith apple cut in small chunks, and 3-4 bratwurst links. Everything else remains the same, except the potaotes........I omit and usually make pierogies on the side.:) Smilyn, I'm sorry I didn't review this sooner........We LOVE it and I probably make it at least 1-2 times a month! Thank you!
     
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