5/5
(1 Votes)
Ingredients
- 1 /2
- of a 2 lb. napa cabbage, cut into 4 wedges, core intact
- 6 6
- cooked, smoked bratwurst links, halved diagonally
- 2 2
- small apples, cored and cut in wedges
- 2 2
- tablespoons Dijon-style mustard
- 1 /2
- cup dairy sour cream
- 1 1
- tablespoon snipped fresh sage
Preparation
Step 1
Directions
In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender.
Meanwhile, in a 4- to 5-quart Dutch oven cook bratwurst and apples in 1 Tbsp. hot olive oil 2 minutes. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally.
Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices, Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls. Serve sour cream mixture over bratwurst. Makes 4 servings.