Purple Cabbage, Apples & Bratwurst
As the rain comes down and the temperature drops, I'm dreaming of warming up the kitchen with the rich aromas of Autumn's food. OK, that was my attempt of being poetic. (Not so good:) Actually, my girlfriend Patrice suggested going to the Library for cookbooks. What a great untapped resource. They had a lot of the Williams-Sonoma books that I adore. I found this recipes in Williams-Sonoma's Main Dishes book. It's reasonably healthy but something that the man of the house will enjoy! I find that when cooking Brats, cheap beer works just as well if not better in the boiling process. I boil my brats in beer and then brown them in the pan according to the directions below. Josh didn't like the apples much, but he did like the "chicken" and "purple noodles". Tonight I'll be trying Beef Medallions with Blueberry Sauce. Wish me luck!
According to the Book:
20 minutes to prepare
30 minutes to cook
1 1/2 Tbsp Olive Oil
1/4 cup (1 oz/30 g) chopped onion
1/2 head purple cabbage, cored and thinly sliced lengthwise
1 cup (8 fl oz/250 ml) low-sodium chicken broth
1 Tbsp. butter
3 Golden Delicious apples, cored and thinly slixed
1 Tbsp. cider vinegar or lemon juice
Heat oil in a frying pan over medium-high heat. Add onion and saute until translucent, 2-3 minutes. Add cabbage, 1 tsp salt, and 1/2 tsp pepper and saute until cabbage begins to wilt, about 5 minutes. Reduce heat to medium, cover, and cook for 5 minutes more. Add chicken broth, reduce heat to low cover and cook until most of the liquid is absorbed and cabbage is tender, about 15 minutes.
Meanwhile, melt butter in a frying pan over medium-high heat. Add apples and saute until golden on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate and keep warm. Reduce heat to medium, add bratwursts, and cook, turning occasionally, until golden on all sides, about 10 minutes. Stir vinegar in cabbage. Serve bratwursts on top of cabbage, sliced if desired, surrounded by apples.