CHICKEN BRAT AND BRAISED CABBAGE RECIPE


This meal has it all. The vinegar and wine provide a nice acidity to complement the tang of the mustard and savoriness of the brat. Brats and cabbage are also easy to make, easy on the wallet and travel well as lunches. If you’re reheating this meal later, consider just poaching the links and waiting to brown them in a pan for when you are warming them up. The braised cabbage part of this recipe can also be done in a crock pot if you have a few hours to spare or are making this for a get together.

Measure your lunches or dinners out ahead of time to get the correct amount of calories and carbs. Package your meals, by the day, in separate containers, to take the guesswork out of portioning out a snack. Avoid free-feeding from one large container – it is too easy to over consume before you realize it.

Allergens and substitutions: To avoid dairy replace the butter with olive oil.

 

HEALING BENEFITS

Cabbage, like most vegetables, is high in antioxidants, naturally occurring fiber and vitamin C. This cruciferous veggie is high in sulfur which is a nutrient that fights infections and can potentially reduce ulcers.

 

Chicken has high levels of vitamin B along with being a high source of protein, the building block of muscles. Only buy chicken (and all other poultry) that is raised without antibiotics to get truly healthy meat. Read the ingredients on the sausages. Food manufacturers can hide some horrible ingredients in tube meat. If you cannot pronounce it or recognize the ingredient, it’s best to not eat it. Honorable mention goes to Applegate Organics meats for producing real food available widely in the US. It’s not cheap, but real food raised properly seldom is.

 

Red Wine Vinegar is made from red wine that is allowed for ferment until it sours. In French, the word vinegar originates from the words vin aigre, translating to sour wine. Red wine has healing properties and contains polyphenols, a powerful antioxidant. Vinegar has proven it’s ability to reduce the blood sugar spike of a meal by over 30% in numerous research studies.

 

PUTTING IT ALTOGETHER

Follow the instructions below to make this simple and savory meal. If you are in a hurry, you can skip browning the links in a pan. The alcohol from the red wine and vinegar both get cooked out of the cabbage from the heat. This means that this recipe is safe for children to eat or anyone else who is trying to avoid alcohol. The flavor and color is what is imparted to the cabbage from the wine. Trader Joe’s sells their “Two Buck Chuck” which is affordable and perfect for cooking. Store any unused red wine in a sealed container in your refrigerator. It will keep for several months.

It’s good practice to pull out all the pots and pans you need before cooking. Likewise, pulling out the ingredients you need to measure or chop beforehand will simplify your cooking. The French call this practice mise en place which translates to “putting in place”. It is practiced in restaurants and taught to chefs in culinary school.

If you are using a crock pot, simply add all the ingredients except the butter, sausage links, chives and mustard. Turn the crock pot to high and leave it covered for about one hour. Give it a good stir then reduce the heat to low. Allow to simmer for about 4 hours or until the cabbage is soft enough to eat. This keeps well on the low or warm setting of a crock pot. It’s easy to make this for a gathering or game day then pull out your pre-poached sausage links to brown and serve on top. If you’re in a pinch for a one-pot meal, add the sausage links to the crock to simmer with the cabbage. Those links will turn red, however.

Chicken Brat and Braised Cabbage i

 

Bring a medium-sized sauce pan to boil with the bay leaf and half of an onion. Once it is boiling, turn the heat off and place your brats in the pan with a lid. Brats and other links do well with 15 minutes of poaching to get the inside of the link fully cooked. Adding in half an onion and a bay leaf levels up your flavor profile in every bite. It’s worth the extra effort if you have these ingredients on-hand. If you are left with a half onion you can also chop it up then store it in the freezer. Leftover frozen onions do well for poaching sausages. Plain water works, also.
Poaching Brat Bratwurst Sausage

 

Pan searing the links in a little real butter develops flavor and texture on the outside. Skip the sear if you are concerned with the extra calories from the butter. You can also sear them off on a grill, if there’s one handy and skip the pan.
Pan Frying Sausage Brat Bratwurst Browning

 

CHICKEN BRAT AND BRAISED CABBAGE RECIPE
 
Prep time
Cook time
Total time
 
This meal has it all. The vinegar and wine provide a nice acidity to complement the tang of the mustard and savoriness of the brat. Brats and cabbage are also easy to make, easy on the wallet and travel well as lunches. If you're reheating this meal later, consider just poaching the links and waiting to brown them in a pan for when you are warming them up. The braised cabbage part of this recipe can also be done in a crock pot if you have a few hours to spare or are making this for a get together.
Author:
Recipe type: Entree
Cuisine: German
Serves: 3-4 servings
Ingredients
  • Sausage, chicken raised with NO ANTIBIOTICS 7 links (1.3 lbs)
  • Butter or Ghee 6 tbsp
  • Red Wine Vinegar ¼ c
  • Red Wine 1 c
  • Water 1 c
  • Onions, Yellow or Sweet, sliced, 1 medium
  • Salt ¼ tsp
  • Dijon Mustard 4 tsp
  • Black Pepper ½ tsp
  • Red, Purple or Green Cabbage, Chopped ¾ head (= 3.5 lb)
  • Optional: Onion, Roughly Chopped ½ med
  • Optional: Bay Leaf, 1X
  • Optional: Chives
Instructions
  1. To chop the cabbage, use a food processor, mandolin or knife. It will cook for a while, so it should be as thick as the onions. Avoid finely shredding the cabbage - it will cook too quickly.
  2. Heat half of the butter or ghee (2 tbsp) in a large stock pan over medium-high heat.
  3. Once the butter has melted, add the entire medium onion and cabbage. Stir frequently for about 15 min.
  4. In a separate medium sauce pan bring fresh water to boil with the optional half onion and bay leaf.
  5. Add the vinegar, red wine, water and salt and pepper to the stock pan with the cabbage and onions. Stir frequently for another 20 min or until the cabbage is to your desired softness.
  6. Pierce each of the sausage links a few times with a fork.
  7. Once the poaching liquid is boiling, add the sausage links and reduce the heat to medium-low. Poach the sausages for about 15 min.
  8. Optional: Put a cast-iron or other skillet on medium heat. Or use a grill on medium heat.
  9. Add the remaining 2 tbsp of butter or ghee to the pan. Once melted, remove the links from the poaching liquid and place in the skillet for 5-10 min.
  10. Serve with mustard and optional chives on top.

 

 

Photo by Flickr user Laura D’Alessandro and Fotolia.

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