Close your eyes and imagine a crisp autumn evening, the sound of an accordion in the distance, and the incredible aroma of sizzling sausages and savory cabbage wafting through the air. That’s the magic of Oktoberfest, a feeling we fell in love with while visiting the charming Bavarian-style town of Leavenworth, Washington. While a trip to Germany isn’t always on the table, you can bring that festive, comforting flavor right into your own kitchen. This one-pot brat and cabbage skillet is our tribute to those delicious memories—a simple, hearty meal that turns any weeknight into a celebration.
Ingredients
• 1 tablespoon (15 ml) 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 (590 ml) chicken stock or bone broth
• 1 tablespoon (15 ml) apple cider vinegar
• 1 tablespoon (15 ml) Dijon mustard
• 1 teaspoon caraway seeds
• ¼ cup (60 g) spicy brown mustard or Dijon mustard, for serving (optional)
Instructions
1. Directions
2. Heat the oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the bratwurst and chopped bacon, cooking until the sausages are browned on all sides and the bacon is crisp, about 6-8 minutes.
3. Add the shredded cabbage, sliced onion, garlic, chicken stock, apple cider vinegar, Dijon mustard, and caraway seeds to the pot. Stir everything together until well combined.
4. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and braise for 30 minutes, or until the cabbage is perfectly tender, the brats are cooked through, and the liquid has mostly evaporated. Serve hot with extra mustard for dipping.
Nutritional Information
• Recipe Information
• MAKES: 6 servings · PREP TIME: 15 minutes · COOK TIME: 45 minutes
• PER SERVING
• CALORIES: 421
• FAT: 33.8g
• PROTEIN: 19g
• TOTAL CARBS: 9.1g
• FIBER: 2.6g
• NET CARBS: 6.6g
Pro Tips
• Don’t skip the browning! Searing the bratwurst first develops a deep, savory crust (called the Maillard reaction) that adds a huge amount of flavor to the final dish.
• For a touch of sweetness to balance the tangy vinegar, add one cored and thinly sliced apple (like a Granny Smith or Honeycrisp) along with the cabbage and onions.
• This dish is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen overnight.
• Feel free to use green cabbage if that’s what you have on hand. The flavor will be slightly milder, but just as delicious.
FAQ
Q: Can I use green cabbage instead of purple cabbage
A: Yes, you can absolutely use green cabbage for this recipe. The flavor will be slightly milder but just as delicious.
Q: How can I add sweetness to this brat and cabbage skillet
A: For a touch of sweetness to balance the savory and tangy flavors, add one cored and thinly sliced apple, such as a Granny Smith or Honeycrisp, at the same time as the cabbage and onions.
Q: Is this brat and cabbage recipe keto friendly
A: Yes, with only 6.6g of net carbs per serving, this brat and cabbage skillet is a great option for those following a keto or low-carb diet.
Q: How long can I store leftovers of this dish
A: You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day as they have more time to meld together.
