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.
