Bratwurst With Bavarian Noodles And Cabbage
Serve this German-inspired entrée on a crisp cool fall evening. Be sure to use egg noodles. Their flavor and texture are perfect for this recipe.
1 (20 oz.) package fresh Bratwurst
8 ounces wide egg noodles
6 cups shredded cabbage (about 1/2 medium head)
3 tablespoons butter
2 teaspoons sugar
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon ground black pepper
Bring 3 quarts water to a boil in a 4-quart pot. Cook noodles accordin
g to package directions. Drain.
Meanwhile, heat a large, non-stick skillet over Medium heat. Brown bra
twurst 3 minutes on each side. Add 1/4-inch water to skillet. Reduce h
eat to Medium-Low. Pierce bratwurst in several places, cover and simme
r 10 minutes.
Cut cabbage in half and remove core. Slice into very thin slices to "s
hred." Discard ends and large pieces.
Heat butter in a large skillet over Medium heat. Add cabbage, sugar, c
araway seeds, salt and pepper. Cook about 5 minutes until cabbage is c
risp-tender, stirring frequently.
Slice bratwurst into bite-sized pieces. Toss with noodles and cabbage