Bratwurst With Apple-Cabbage Slaw – a delicious recipe with Red Cabbage, Shallot, Red Wine Vinegar, Apple Cider Vinegar, Sugar, Black Pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
The Night Before: Slice the cabbage into ribbons with a sharp knife and discard the white core.
2
Core the apple and slice into 1/2 inch wedges.
3
Thinly slice shallot.
4
Combine cabbage, apple and shallots into a large bowl with the vinegars, sugar and spices. Mix them together and cover with plastic wrap.
5
Refrigerate at least overnight.
6
Before Serving: Slice the wursts in half, longways.
7
Lay the wursts, cut side face down, on the grill and cook until brown. About 5 minutes. Flip to the round side and cook until the skin gets crispy. This side will cook faster.
8
Arrange cabbage on a plate and serve the Bratwurst on top.
9
Optional: For a sandwich, toast the bread and spread cream cheese on the bottom slice before topping with Bratwurst and slaw. Make sure the warm wurst touches the cream cheese to get it nice and melty.
137
kcal
Calories
10
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 head of Red Cabbage, 1 Granny Smith Apple, 1 Shallot, 1/4 cup Red Wine Vinegar, and more.
Yes, Bratwurst With Apple-Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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