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Bratwurst – Pointed Cabbage – Pan

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Bratwurst – Pointed Cabbage – Pan

The perfect bratwurst – pointed cabbage – pan recipe with a picture and simple step-by-step instructions.

  • 2 Sausages
  • 0,5 Fresh onion
  • Fat for frying
  • 0,5 Pointed cabbage fresh
  • Pepper and salt
  • 1 Tablespoon (level) Caraway seeds
  • 1 tablespoon Bautzner mustard
  • 1 tablespoon Honey liquid
  • 2 tablespoon Creme fraiche Cheese
  1. Remove the skin from the sausages. Cut the sausages into slices. Peel and roughly dice the onion. Steam the onion in hot fat until translucent. Add the sausage and fry with it.
  2. Remove the stalk and outer leaves from the pointed cabbage. Cut and wash. Add dripping wet to the pan and simmer for about 10 minutes. Season with pepper and salt. Stir in caraway seeds, mustard and honey and cook for another 5 minutes. Finally stir in the crème fraîche.
  3. Distribute on plates and serve with fresh bread.
Dinner
European
bratwurst – pointed cabbage – pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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