Ingredients with Measurements:
- 8 Nürnberger Rostbratwurst sausages
- 1 head of red cabbage, shredded
- 1 onion, chopped
- 2 apples, peeled and chopped
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the shredded red cabbage and chopped apples to the skillet and stir to combine.
4. Pour in the apple cider vinegar and water, then sprinkle the brown sugar over the top.
5. Stir everything together and season with salt and pepper to taste.
6. Cover the skillet and let the cabbage mixture simmer over low heat for 30-40 minutes, stirring occasionally, until the cabbage is tender and the liquid has mostly evaporated.
7. While the cabbage is cooking, heat a separate skillet over medium-high heat.
8. Add the Nürnberger Rostbratwurst sausages to the skillet and cook for 8-10 minutes, turning occasionally with tongs, until they are browned and cooked through.
9. Serve the sausages hot with the red cabbage on the side.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Cabbage: Low heat
Sausages: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 28g
Carbohydrates per serving: 36g
Protein per serving: 18g
Substitutions for ingredients:
- Green cabbage can be used instead of red cabbage.
- White wine vinegar can be used instead of apple cider vinegar.
- Pork or beef sausages can be used instead of Nürnberger Rostbratwurst.
Variations:
- Add sliced carrots or potatoes to the cabbage mixture for a heartier side dish.
- Use different types of sausages, such as bratwurst or kielbasa.
- Add spices like caraway seeds or juniper berries to the cabbage mixture for extra flavor.
Tips and tricks:
- Make sure to cook the cabbage over low heat to prevent it from burning.
- If the cabbage mixture is too dry, add a little more water or apple cider vinegar.
- Serve with mustard or horseradish on the side for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages and cabbage in a skillet over low heat until warmed through.
Presentation ideas:
Serve the sausages and cabbage on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
- German potato salad
- Spaetzle
- Sauerkraut
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Crusty bread
Troubleshooting advice:
- If the cabbage is too sour, add a little more brown sugar to balance the flavors.
- If the sausages are not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure the sausages are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nürnberger Rostbratwurst is a type of small sausage from the city of Nuremberg in Germany. It is traditionally made with pork and flavored with marjoram, and is often served with sauerkraut or red cabbage.
Flavor profiles:
Savory, slightly sweet, tangy
Serving suggestions:
Serve the sausages and cabbage with a cold German beer or a glass of Riesling.
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Region: German