Ingredients with Measurements:
- 4 Braadworst sausages
- 1 head of red cabbage, thinly sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the thinly sliced red cabbage to the skillet and stir to combine with the onion and garlic.
4. Add the brown sugar, apple cider vinegar, and water to the skillet and stir to combine.
5. Season with salt and pepper to taste.
6. Cover the skillet and let the cabbage cook for 20-25 minutes, stirring occasionally, until the cabbage is tender.
7. While the cabbage is cooking, heat a separate skillet over medium-high heat.
8. Add the Braadworst sausages to the skillet and cook for 10-12 minutes, turning occasionally with tongs, until the sausages are browned and cooked through.
9. Serve the Braadworst sausages on a bed of the red cabbage.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Skillet or Dutch oven: medium-high heat
Braadworst sausages: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 22g
Protein: 20g
Substitutions for ingredients:
- Braadworst sausages can be substituted with any type of sausage.
- Apple cider vinegar can be substituted with red wine vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced apples or pears to the red cabbage for a sweet and savory twist.
- Use green cabbage instead of red cabbage.
- Add caraway seeds or fennel seeds to the red cabbage for extra flavor.
Tips and tricks:
- Make sure to thinly slice the red cabbage so it cooks evenly.
- Use tongs to turn the Braadworst sausages so they cook evenly on all sides.
- If the red cabbage is too dry, add more water or apple cider vinegar.
Storage instructions:
Store any leftover Braadworst and red cabbage in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Braadworst and red cabbage in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Braadworst and red cabbage on a large platter with the sausages on top of the cabbage.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the red cabbage is too sour, add more brown sugar to balance out the flavors.
- If the Braadworst sausages are not cooked through, cook for an additional 2-3 minutes on each side.
Food safety advice:
Make sure to cook the Braadworst sausages to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Braadworst is a type of Dutch sausage that is typically made with pork and seasoned with nutmeg, mace, and pepper.
Flavor profiles:
The Braadworst sausages are savory and slightly spicy, while the red cabbage is sweet and tangy.
Serving suggestions:
Serve the Braadworst and red cabbage with a cold beer or a glass of red wine.
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Region: Dutch