Bratwurst Cabbage and Apples

With this week being Oktoberfest, I thought I would continue the freezer bags around the world with a stop over in Germany. This recipe is a twist on a braised bratwurst and red cabbage. I used to eat in college. It’s slightly sweet from the apples and sour from the vinegar. It’s not your average bratwurst. 

I used green cabbage, even though this dish is traditionally done with red and I used one red apple and one green apple, even though they are traditionally done with tart green apples. With the apples I don’t peel them. They get cooked long enough that the skin softens. I serve it with some crusty rolls, lots of mustard, and boiled salt potatoes. Delicious.

Bratwurst Cabbage and Apples

1 1/2 lbs. Bratwurst (white, red or a mix of both)

1/2 c apple cider vinegar

1/4 brown sugar

1 c apple juice

1 head cabbage quartered, cored, and sliced

1 yellow onion thinly sliced

1/2 tsp. celery salt

1 tsp. mustard seed

2 apples thinly sliced

1 Tbsp. salt

1 Tbsp. pepper

Get a large Ziploc bag and write the following on it. Thaw completely overnight. Pour the entire contents into the crock pot and cook on low for 4-6 hours. In a bowl combine the vinegar, sugar, juice, salt, pepper, celery salt, and mustard seed. Whisk well and set aside. In the Ziploc bag pack the cabbage, onions, apple and bratwurst. The bag is going to look like it’s going to bust just squish it down and pour the liquid mixture over it. Lay flat to freeze. When ready to cook remove the night before and follow the instructions on the bag.