To welcome Fall and celebrate my German heritage, I made this platter of cider braised bratwurst and then pan seared both the brats and some crisp apples all served on a red cabbage slaw, It was the perfect autumn dish a study in contrasts : slightly sweet and salty, softened apples mixing with the crispy slaw. It’s my modern take on the more classic brats with sauerkraut.

From by the bay, wishing you Fall German food memories!

Maryann

Apple Cider Braised Pan Seared Bratwurst and Apples with Red Cabbage Slaw

Serves 8

Ingredients

4 cups apple cider

8 bratwurst

4 apples , skin on cut in half

1 tablespoon canola oil

1/4 cup white wine

2 tablespoons white vinegar

1 recipe red cabbage slaw ( recipe follows)

Directions

In medium sauce pan add bratwurst and cider, bring to a simmer and cover for 15 minutes remove from heat. Remove bratwurst remove brats from pan and set aside. Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes. Prick brats with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 5 to 8 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes.

To serve place red slaw on a platter , add apples and brats and enjoy!

Red Cabbage Slaw

Ingredients

For the Slaw
1 small head of red cabbage, cored and shredded
1 small red onion, sliced thinly
1/2 teaspoon caraway seed (optional)
Sea salt, to taste
Cracked black pepper, to taste

For The Dressing:
1/4 cup of apple cider vinegar
1 tablespoon of pure maple syrup
2 teaspoons Dijon mustard
1 pinch of cayenne pepper (optional)
Sea salt, to taste
Cracked black pepper, to taste
1/4 cup canola oil

Directions

In a large mixing bowl add cabbage, onions, caraway seed, salt and pepper.  In a large covered jar add ingredients for dressing and shack vigorously. Pour dressing over cabbage and mix well. Set aside.