Beer-Braised Cabbage, Apples, and Sausage
from https://www.foodandwine.com/, Originally appeared: February 2014
Simmer apples, cabbage, bratwurst and mustard in beer for this hearty German meal.
I have read that Germans like to add apple to take away some of the sourness of the sauerkraut.
Notes from the Food & Wine Test Kitchen:
- Gala apples are known for having a nice combination of sweet and tart flavors. If you don't have Gala apples, go for Mutsu, Northern Spy, and Jonathan apples.
- Choose a light-to-medium-bodied beer to use as your braising liquid for this recipe. A malty beer is a nice match for the flavors of the pork and apples.
Comment from German poster in Reddit: "In Germany, we mix caraway into e.g. cabbage dishes to counteract bloating [and flatulence from another poster], or drink the above tea after meals. I’ve also found that simply swallowing some caraway works." The above tea was "mix fennel, anis, caraway and optionally parsley and ginger into a tea that is amazing to counteract bloating or bad breath. Again, that is sold premixed in Germany, but you can make it yourself by just throwing the spices in a cup."
2 tablespoons unsalted butter
1 1/4 pounds bratwurst sausage links
1 medium onion, sliced
1 Gala apple, cored and sliced
3 garlic cloves, smashed
1 1/2 pounds green cabbage, sliced
1 (12-ounce) beer
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons caraway seeds
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh dill
Heat the butter in a large heavy pot over medium high heat until melted and hot. Add the sausages and brown them, turning once, about 5 minutes. Transfer the sausages to a platter.
Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until onions begin to turn golden brown, about 6 minutes.
Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring the mixture to a boil. Reduce the heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover the pot and simmer until liquid is almost evaporated, about 5 minutes. Season with salt and pepper to taste, sprinkle with the dill and serve.
4 servings
