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Wilted Cabbage & Brats
Ingredients
- 1/2 of a 2 lb. napa cabbage, cut into 4 wedges, core intact
- 6 cooked, smoked bratwurst links, halved diagonally
- 2 small apples, cored and cut in wedges
- 2 tablespoons Dijon-style mustard
- 1/2 cup dairy sour cream
- 1 tablespoon snipped fresh sage
Directions
1. In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender.
2. Meanwhile, in a 4- to 5-quart Dutch oven cook bratwurst and apples in 1 Tbsp. hot olive oil 2 minutes. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally.
3. Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices, Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls. Serve sour cream mixture over bratwurst. Makes 4 servings.
Nutrition Facts
(Wilted Cabbage & Brats)
- Servings Per Recipe 4,
- cal. (kcal) 456,
- Fat, total (g) 38,
- chol. (mg) 88,
- sat. fat (g) 10,
- carb. (g) 13,
- Monosaturated fat (g) 14,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 15,
- vit. A (IU) 583,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 1046,
- Potassium (mg) 640,
- calcium (mg) 131,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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