Bratwurst with Braised Red Cabbage and Delicata Squash

Bratwurst takes on Oktoberfest flavors in this meal with braised red cabbage and delicata squash as sides.

Bratwurst with braised red cabbage and delicata squash

Makes 4 servings

4 bratwurst sausages
1 large delicata squash or 2 smaller ones
1/2 head red cabbage
1 Fuji apple
1/2 red onion
3 tbsp apple cider vinegar
1 tsp thyme
1 tsp ground sage
1/2 tsp cinnamon
1/4 tsp ground cloves
8 oz vegetable broth
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 425 degrees.
  2. Halve and seed delicata squash. Cut into half moons and toss on a baking sheet with olive oil, salt and pepper.
  3. Thinly slice red cabbage and red onion. Core and chop apple.
  4. Heat a drizzle of olive oil in a large saute pan over medium high heat. Add onion and sautee until it begins to soften, about 2 minutes. Add apples and sautee for a couple minutes longer. Add cabbage, vegetable broth, apple cider vinegar, thyme, sage, cinnamon and cloves along with salt and pepper to taste. Stir and cover, reducing heat to a simmer, stirring several times for 20 minutes*.
  5. Put delicata squash in the oven and roast for 20 minutes.
  6. While squash is roasting, heat a drizzle of olive oil in a frying pan over medium high heat. Brown bratwurst on both sides, add 1/4 cup water to pan and cover. Simmer on low until bratwurst is cooked, about 10 minutes.

*For a quicker, hands-free approach, sautee onion in the bottom of a pressure cooker, then add remaining ingredients and cook at pressure for 5 minutes.


Donna W

Donna W


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