MAKES: 6 servings · PREP TIME: 15 minutes · COOK TIME: 45 minutes
One of our favorite places to visit in our great state of Washington is Leavenworth. It is a Bavarian-themed town that instantly transports you to Oktoberfest. With authentic German food gracing every menu, there is deliciousness as far as the eye can see and the nose can smell. It is truly a gem tucked right in our own backyard. Well, with this one-pot brat and cabbage recipe, any night can be Oktoberfest.
INGREDIENTS
•1 tablespoon avocado oil or olive oil
•6 uncooked bratwurst sausages
•4 slices bacon, chopped
•1 small head purple cabbage, shredded
•1 medium onion, sliced
•2 cloves garlic, minced
•2½ cups chicken stock or bone broth (here)
•1 tablespoon apple cider vinegar
•1 tablespoon Dijon mustard
•1 teaspoon caraway seeds
•¼ cup spicy brown mustard or Dijon mustard, for serving (optional)
DIRECTIONS
1. Heat the oil in a large heavy-bottomed sauté pan or Dutch oven over medium-high heat. Add the bratwurst and bacon and cook until the sausages are browned and the bacon is crispy, 6 to 8 minutes.
2. Add the cabbage, onion, garlic, chicken stock, vinegar, mustard, and caraway seeds. Stir to combine, reduce the heat to medium-low, cover, and braise for 30 minutes, or until all the liquid has evaporated, the brats are cooked through, and the cabbage is tender.
3. Serve with the mustard, if desired.
PER SERVING:
CALORIES: 421
FAT: 33.8g
PROTEIN: 19g
TOTAL CARBS: 9.1g
FIBER: 2.6g
NET CARBS: 6.6g
