Braised Cabbage & Brats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp. olive oil, divided1/2 of a savoy cabbage, cut into 4 wedges, core intact6 cooked, smoked bratwurst links, halved cross-wise (I used Johnsonville Beef Brats)1/4 cup water2 Tbsp. Dijon mustard1/2 cup light sour cream1 tsp. ground sage
In large skillet, cook cabbage in 1 Tbsp. hot olive oil over medium heat for 8 minutes or until tender.
Meanwhile, in 4- to 5-quart Dutch oven, cook bratwurst in 1 Tbsp. hot olive oil over medium heat for 2 minutes, turning halfway.
In small bowl, whisk together water and mustard; add to Dutch oven. Bring to boiling; reduce heat and cover. Simmer for 6 minutes, stirring occasionally.
Meanwhile, in small bowl combine sour cream and sage. Use slotted spoon to transfer cabbage and bratwurst, evenly divided, to 4 plates or bowls. Whisk cooking juices into sour cream mixture. Pour mixture over bratwurst and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CIAMOM.
Meanwhile, in 4- to 5-quart Dutch oven, cook bratwurst in 1 Tbsp. hot olive oil over medium heat for 2 minutes, turning halfway.
In small bowl, whisk together water and mustard; add to Dutch oven. Bring to boiling; reduce heat and cover. Simmer for 6 minutes, stirring occasionally.
Meanwhile, in small bowl combine sour cream and sage. Use slotted spoon to transfer cabbage and bratwurst, evenly divided, to 4 plates or bowls. Whisk cooking juices into sour cream mixture. Pour mixture over bratwurst and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CIAMOM.
Nutritional Info Amount Per Serving
- Calories: 436.6
- Total Fat: 37.3 g
- Cholesterol: 70.0 mg
- Sodium: 1,214.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.2 g
- Protein: 13.9 g
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