Octoberfest German-Style Red Cabbage with Bratwurst and Horseradish Mustard Aioli
Celebrate Octoberfest with this delectable German-inspired dish featuring tender braised red cabbage, flavorful Pederson's Double Smoked Bratwurst, and a zesty horseradish mustard aioli. A culinary creation that promises a mouthwatering experience.
Octoberfest Bratwurst Recipe Ingredients
Braised Red Cabbage: a Bratwurst Recipe Essential
- 1 Red Cabbage, thinly sliced
- ¼ cup Apple Cider Vinegar
- ¼ cup Scallions, divided
- 1 tbsp Caraway Seeds
- 2 tbsp Butter
- 2 tbsp Lakanto Golden Monkfruit Sweetener
- 2 tsp Real Salt
- 1 Package of Pederson's Farms No Sugar Bacon
Horseradish Mustard Aioli:
- ⅓ cup Mayonnaise
- ⅓ cup Whole Grain Mustard
- 2 tbsp Horseradish
- 1 tbsp Thinly Sliced Scallions
- Salt & Pepper to Taste
Pederson's Signature Bratwurst Sausage:
Directions For Cooking Octoberfest Bratwurst
Start by thinly slicing the red cabbage using a mandolin. Season it with real salt and let it sit for 15 minutes to draw out moisture. Afterwards, drain the excess liquid.
slice the white part of the scallions and reserve the green parts for the aioli and garnish.
For the cabbage preparation, slice the white part of the scallions and reserve the green parts for the aioli and garnish.
Increase the heat to medium and introduce the sliced red cabbage. Sauté the cabbage until it starts to soften, which should take about 10 minutes. Incorporate the apple cider vinegar and continue cooking until the cabbage has fully absorbed the fats and the vinegar has reduced. This should take an additional 15 minutes. Aim for an al dente texture in the cabbage.