Quick Pickled Cabbage Bratwurst
Makes 4 servings
Who celebrates Oktoberfest? If you don’t, you do now! This recipe only takes a few minutes in the kitchen!
Make the quick-pickled cabbage in the morning, spend the day hiking, biking, or getting those adorable pictures of your little ones in the pumpkin patch. On your way home pick up some cold hard cider for you and the non-alcoholic version for your kiddos. Light your outdoor firepit or your fireplace, sear off these bratwurst and toast the buns, pull the cabbage out of the fridge and serve with some mustard, pop open your cider, and sit by the fire enjoying this delicious recipe and feel all the Fall feels!
1 1/2 cup apple cider vinegar
1 cup water
3 tablespoons coconut sugar
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
1 teaspoon whole coriander seeds
1/2 teaspoon whole mustard seeds
1 star anise pod
4 cups shredded red cabbage, from 1/2 head
2 tablespoons unsalted grass-fed butter
4 hotdog or hoagie rolls pretzel rolls, split open
4 links bratwurst sausage
1/4 cup stone-ground mustard
Chopped parsley for garnish, if desired
In a medium saucepan, combine vinegar, water, coconut sugar, salt, peppercorns, coriander seeds, mustard seeds, and the anise pod. Bring to a boil over medium-high heat. One the sugar and salt are completely dissolved, remove them from the stovetop. Place the shredded cabbage in a large glass jar or into a bowl and pour vinegar mixture over the cabbage. Let stand for about 30 minutes or until slightly cooled. Cover and refrigerate for about 12 hours before using. Lasts up to 7 days in the refrigerator.
Preheat oven to 400°.
In a large cast-iron skillet over medium heat, melt butter. Add the buns to the pan, inside down. Toast until just golden brown. Remove from pan set aside.
Return pan to the heat. Add the bratwurst links and cook about 3 minutes per side until golden brown. Remove from stovetop and cook in the oven for about 7 minutes more or until the internal temperature reaches 165°.
On a platter place the bratwurst links, the buns, a small bowl filled with the stone ground mustard, and the jar of the quick-pickled red cabbage. Garnish with chopped parsley, if desired, and serve immediately.