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This delicious recipe is courtesy of the Culinary Lion and offers up a beautiful tasty meal.

German Red Cabbage with bratwurst and horseradish mustard aioli

German Style Braised Red Cabbage
 1 Thinly Sliced Red Cabbage
 ¼ cup Apple Cider Vinegar
 ¼ cup Scallions
 1 tbsp Caraway Seeds
 2 tbsp Butter
 2 tbsp Lakanto Golden Monkfruit Sweetener
 2 tsp Real Salt
Horseradish Mustard Aioli
  cup Mayonnaise
  cup Whole Grain Mustard
 2 tbsp Horseradish
 1 tbsp Thinly Sliced Scallions
 Salt & Pepper to Taste
Pederson's Bratwurst Sausage
 1 Package of Pederson's Double Smoked Brats

1

Thinly slice red cabbage with mandolin then season with real salt, let sit for 15 minutes to draw out moisture. Drain excess liquid

2

Slice the White part of the scallions for the cabbage, use the green parts for the Aioli and Garnish

3

over low heat render the fat from the thick cut bacon until fully cooked. set bacon aside then add butter, Monkfruit Sweetener, scallions and caraway seeds. Bloom for about 1 minute then raise temperature to medium and add red cabbage.

4

Saute cabbage until it starts to soften (about 10 minutes) then add apple cider vinegar and continue to cook until the cabbage has absorbed the fats and vinegar has reduced. (about 15 additional minutes) Cabbage should be soft with just a bit of crunch left. Think Al dente Pasta.

Horseradish Mustard Aioli
5

combine all ingredients, Refrigerate up to 14 days

Pederson's Brats
6

Brown all sides over medium heat

Ingredients

German Style Braised Red Cabbage
 1 Thinly Sliced Red Cabbage
 ¼ cup Apple Cider Vinegar
 ¼ cup Scallions
 1 tbsp Caraway Seeds
 2 tbsp Butter
 2 tbsp Lakanto Golden Monkfruit Sweetener
 2 tsp Real Salt
Horseradish Mustard Aioli
  cup Mayonnaise
  cup Whole Grain Mustard
 2 tbsp Horseradish
 1 tbsp Thinly Sliced Scallions
 Salt & Pepper to Taste
Pederson's Bratwurst Sausage
 1 Package of Pederson's Double Smoked Brats

Directions

1

Thinly slice red cabbage with mandolin then season with real salt, let sit for 15 minutes to draw out moisture. Drain excess liquid

2

Slice the White part of the scallions for the cabbage, use the green parts for the Aioli and Garnish

3

over low heat render the fat from the thick cut bacon until fully cooked. set bacon aside then add butter, Monkfruit Sweetener, scallions and caraway seeds. Bloom for about 1 minute then raise temperature to medium and add red cabbage.

4

Saute cabbage until it starts to soften (about 10 minutes) then add apple cider vinegar and continue to cook until the cabbage has absorbed the fats and vinegar has reduced. (about 15 additional minutes) Cabbage should be soft with just a bit of crunch left. Think Al dente Pasta.

Horseradish Mustard Aioli
5

combine all ingredients, Refrigerate up to 14 days

Pederson's Brats
6

Brown all sides over medium heat

Octoberfest German Red Cabbage W/ Bratwurst And Horseradish Mustard Aioli

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