This Oktoberfest-inspired dish combines two German staples, pretzels and bratwurst. Granny smith apple adds a sweet-tart bite to this tangy braised cabbage. Pour yourself a pint and enjoy!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Pretzel Bun(ContainsWheat, Milk, Soy)
Shredded Red Cabbage
Whole Grain Mustard
Red Wine Vinegar
Preheat oven to 400 degrees. Or, if you have a toaster oven, you can skip this step! Heat a drizzle of oil in a large pan over medium heat. Add the cabbage to the pan and cook, tossing occasionally, for 6-8 minutes, until softened. Season with salt and pepper.
While the cabbage cooks, roughly chop the parsley and dill. Mince or grate the garlic. Quarter, core, and dice the apple.
Add the garlic, red wine vinegar, apple, and ¼ cup water to the pan. Reduce heat to low and cook, tossing occasionally, for 5-6 minutes. Stir the parsley and dill into the pan and set aside.
Heat another drizzle of oil in the same pan over medium-high heat. Add the bratwurst to the pan and cook for 6-7 minutes, rotating to brown on all sides, until cooked through.
While the bratwurst cooks, place the pretzel buns in the oven (or toaster oven!) to toast for about 5 minutes.
Once toasted, place the bratwurst in the pretzel buns and spread with mustard. Serve the cabbage-apple slaw alongside and enjoy!