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Ingredients
- 1/2 of a 2 lb. napa cabbage, cut into 4 wedges, core intact
- 6 cooked, smoked bratwurst links, halved diagonally
- 2 small apples, cored and cut in wedges
- 2 tablespoons Dijon-style mustard
- 1/2 cup dairy sour cream
- 1 tablespoon snipped fresh sage
Details
Servings 4
Preparation
Step 1
1. In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender.
2. 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.
3. 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.
Nutrition Facts (Wilted Cabbage & Brats) Servings Per Recipe 4,
cal. (kcal) 456,
Fat, total (g) 38,
chol. (mg) 88,
sat. fat (g) 10,
Monosaturated fat (g) 14,
carb. (g) 13,
Polyunsaturated fat (g) 3,
fiber (g) 2,
sugar (g) 6,
pro. (g) 15,
vit. A (IU) 583,
vit. C (mg) 34,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 101,
Cobalamin (Vit. B12) (µg) 3,
sodium (mg) 1046,
Potassium (mg) 640,
calcium (mg) 131,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
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