Octoberfest Braised Red Cabbage with Bratwurst
Submitted by happyzhangbo
German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
45 minRed cabbage gets the slow treatment here, braised gently for a couple of hours until the shreds turn silky and deeply ruby.
The flavor base is sweet-and-sour: tarragon vinegar brings the tang, while maple syrup and a spoonful of currant jelly round it out with mellow sweetness.
Pancetta or salt pork starts the pot, rendering its fat so the cabbage cooks in something savory instead of plain oil. Granny Smith apples go in toward the end, holding their shape and lending a bright tartness that cuts the richness.
Ground cloves and caraway are the warm, slightly bitter backbone that makes this taste unmistakably German. Don’t skip the caraway; it’s the spice that signals Oktoberfest before you even take a bite.
The bratwurst can braise right in the cabbage, soaking up the red wine and spice, or you can grill them separately for blistered, snappy skins and lay them on top.
Pro Tips
- Add the apples and red wine only in the final stretch so the apples keep some bite instead of collapsing into mush.
- Taste before serving and add a splash more vinegar if the pot leans too sweet; that acidity is what keeps it lively.
- Braising the sausages in the cabbage keeps them juicy, but finish them under a hot broiler or on the grill for a few minutes if you want browned skins.
Variations
- Swap the Granny Smith for a sweeter apple like Honeycrisp if you prefer a softer tang.
- Use tart cherry jam in place of currant jelly for a deeper, fruitier note.
- Skip the pork and start with butter for a vegetarian braised cabbage side that pairs well with roast pork.
Ingredients
Directions
Gently heat the vegetable oil or lard.
Add the salt pork or pancetta if using and cook until fat turns translucent.
Add shredded red cabbage, sprinkle with salt and pepper, and stir.
Sprinkle cabbage with vinegar.
Stir and let simmer gently for about five minutes.
Add the maple syrup or caramel to the cabbage and stir well.
Cover and cook on low heat for about 1½ to 2 hours.
Add the apples, cored and sliced or cut into chunks. (Peeling is optional. I like apples skin-on.)
Also add the red current jelly, ½ cup of red wine, and the ground cloves and caraway.
Stir well.
At this point, if you want to cook the bratwurst in the cabbage, bury them in the cabbage.
Alternatively, you can fry or grill the bratwurst later and serve them beside or on top of the braised red cabbage.
Cook the cabbage for 20 minutes more and serve.
Comments
