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 according to package directions. Drain.
Meanwhile, heat a large, non-stick skillet over Medium heat. Brown bratwurst 3 minutes on each side. Add 1/4-inch water to skillet. Reduce heat to Medium-Low. Pierce bratwurst in several places, cover and simmer 10 minutes.
Cut cabbage in half and remove core. Slice into very thin slices to "shred." Discard ends and large pieces.
Heat butter in a large skillet over Medium heat. Add cabbage, sugar, caraway seeds, salt and pepper. Cook about 5 minutes until cabbage is crisp-tender, stirring frequently.
Slice bratwurst into bite-sized pieces. Toss with noodles and cabbage and serve.
No Nutritional Information Available
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