Yesterday I was working on making patties with 10 lbs. of breakfast sausage and 10 lbs. of German bratwurst. With two lbs. of brat left to patty I started thinking of ways to not make patties out of the last two lbs. I did still have a full head of cabbage I had gotten for $0.49 that I need to use up. So I started what I often do in the kitchen, winging it :)
Two lbs. of German bratwurst going into the skillet to be browned and crumbled. Credit to
Polka
in this thread for the brat recipe. We love it! My buddy cooked some for his wife who never likes brats and she devoured it. https://www.smokingmeatforums.com/threads/bratwurst-recipe-and-seasonings.276580/
I sliced up a nice sized yellow onion in nice bigger pieces. While the bratwurst browns I sauteed the onions in some avocado oil.
Now its time to add in the coarse chopped head of cabbage. I added a bit of the grease from the bratwurst Frying it down good before adding meat and sauce mixture .
Time to add in the browned bratwurst now. Along with that I am adding approximately 1/2 cup apple cider vinegar, 1 1/2 cups chicken broth, 1/3 cup stone ground mustard, I simmered this until the cabbage was nice and tender. When it was almost finished I added in 1/4 to 1/3 cup of Splenda.
This is the finished product garnished with a little extra caraway seeds Smells awesome.
Need something to serve with this so going to the Swiss and rye chaffles. I made them last week for brat sandwiches and they were delicious. Here is the batter which is 2 cups of shredded Swiss cheese, 4 eggs, 4 teaspoons caraway , 1 teaspoon baking powder and an 1/4 teaspoon salt
1/4 cup at a time into the mini waffle maker until browned.
Nice platter of the chaffles ready to go with a mustard and black pepper aioli. Didn't really measure for this just some stone ground mustard, mayo and a heavy hit of coarse black pepper.
Plating some up for the boss :) Adding some shredded Swiss to the top of the sweet and sour cabbage with bratwurst. Serving with a couple of the warm chaffles , the mustard pepper aioli and to add a little color raided the fridge and found some roasted red pepper and feta. Hit that with a little oregano and black truffle oil. Not a great fit for the meal but does add color and my wife loves stuff like that lol.
Thanks for looking!! She did enjoy this quite a bit, enough that she's eating it again tonight.
Two lbs. of German bratwurst going into the skillet to be browned and crumbled. Credit to
Polka
in this thread for the brat recipe. We love it! My buddy cooked some for his wife who never likes brats and she devoured it. https://www.smokingmeatforums.com/threads/bratwurst-recipe-and-seasonings.276580/
I sliced up a nice sized yellow onion in nice bigger pieces. While the bratwurst browns I sauteed the onions in some avocado oil.
Now its time to add in the coarse chopped head of cabbage. I added a bit of the grease from the bratwurst Frying it down good before adding meat and sauce mixture .
Time to add in the browned bratwurst now. Along with that I am adding approximately 1/2 cup apple cider vinegar, 1 1/2 cups chicken broth, 1/3 cup stone ground mustard, I simmered this until the cabbage was nice and tender. When it was almost finished I added in 1/4 to 1/3 cup of Splenda.
This is the finished product garnished with a little extra caraway seeds Smells awesome.
Need something to serve with this so going to the Swiss and rye chaffles. I made them last week for brat sandwiches and they were delicious. Here is the batter which is 2 cups of shredded Swiss cheese, 4 eggs, 4 teaspoons caraway , 1 teaspoon baking powder and an 1/4 teaspoon salt
1/4 cup at a time into the mini waffle maker until browned.
Nice platter of the chaffles ready to go with a mustard and black pepper aioli. Didn't really measure for this just some stone ground mustard, mayo and a heavy hit of coarse black pepper.
Plating some up for the boss :) Adding some shredded Swiss to the top of the sweet and sour cabbage with bratwurst. Serving with a couple of the warm chaffles , the mustard pepper aioli and to add a little color raided the fridge and found some roasted red pepper and feta. Hit that with a little oregano and black truffle oil. Not a great fit for the meal but does add color and my wife loves stuff like that lol.
Thanks for looking!! She did enjoy this quite a bit, enough that she's eating it again tonight.
