Pretzel Bun Bratwursts with Tangy Apple-Cabbage Slaw
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Bratwurst
2 unit
Pretzel Bun
(Contains Wheat, Milk, Soy)
1 unit
Apple
¼ ounce
Dill
¼ ounce
Parsley
4 ounce
Shredded Red Cabbage
2 clove
Garlic
1 tablespoon
Whole Grain Mustard
2 tablespoon
Red Wine Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
Nutrition Values
Instructions
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!