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Bratwurst with Red Cabbage in Pretzel Bun
Created by: Howcan Team
Ingredients
- 4 bratwurst sausages
- 1 small head of red cabbage, shredded
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 4 pretzel buns
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
- Add the shredded red cabbage to the skillet and cook for another 5 minutes, stirring occasionally.
- Stir in the apple cider vinegar, brown sugar, caraway seeds, and season with salt and pepper. Cover the skillet and let the cabbage cook for 15-20 minutes, or until it is tender, stirring occasionally.
- While the cabbage is cooking, grill the bratwurst sausages over medium-high heat for 10-12 minutes, or until they are cooked through, turning occasionally.
- Once the bratwurst sausages are cooked, remove them from the grill and let them rest for a few minutes.
- Cut the pretzel buns in half and lightly toast them on the grill or in a toaster oven.
- To assemble the sandwiches, place a grilled bratwurst sausage in each pretzel bun and top with a generous portion of the red cabbage mixture.
- Serve the bratwurst with red cabbage in pretzel buns immediately and enjoy!
The history of Bratwurst with Red Cabbage served in a pretzel bun dates back to the German region of Bavaria. This iconic dish combines the smoky, savory flavors of bratwurst with the sweet and tangy notes of red cabbage, all nestled within a soft and slightly salty pretzel bun. Renowned chefs in Bavarian beer gardens and restaurants have perfected this recipe, ensuring that the bratwurst is juicy and perfectly seasoned, the red cabbage is tender yet still has a slight crunch, and the pretzel bun is warm and pillowy. Today, the best version of this dish can be found in traditional German beer gardens, where the atmosphere and authenticity enhance the dining experience. The key to getting this dish right lies in the quality of the bratwurst, the slow cooking of the red cabbage with the right balance of vinegar and sweetness, and the freshness of the pretzel bun. For a unique twist, some chefs also offer a vegetarian version using plant-based sausages and a variety of pickled vegetables in place of red cabbage.
40 min
4
550 calories
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