Wilted Cabbage & Brats

By jargrr

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

Details

Adapted from bhg.com

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.