Nuremberg bratwurst on champagne cabbage with two types of mustard

Ingredients for 4 servings:

• 16 pieces of Bratwurst (Nuremberg Rostbratwurst, 30% reduced fat)
• 1 tbsp oil (sunflower oil)
• 400 g sauerkraut
• 100 ml champagne / sparkling wine
• 20 grapes, seedless
• 2 tsp caraway seeds, ground
• 8 pretzels (mini pretzels)
• Mustard (Dijon mustard)
• Mustard (grill and steak)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Squeeze the sauerkraut vigorously to ensure it is as dry as possible. Place the cabbage and sparkling wine in a saucepan, mix in the ground caraway seeds, and bring everything to a slow boil with the lid uncovered. Stir occasionally. Meanwhile, cut the grapes into 8 pieces each. As soon as the cabbage is simmering, remove the pan from the heat, add the grape pieces, and carefully fold them in. Heat oil in a pan and fry the sausages over medium heat until browned all over. Arrange the cabbage in the center of the plates along with the sausages. Add a teaspoon of each type of mustard and 2 pretzels to each plate.