Germany · Pork · No. 195
Bratwurst with Braised Red Cabbage
A German dinner sized for one person, ready in 26 minutes. About 780 kcal and 28 g protein.
Per portion
780kcal
28 gProtein
27 gCarbs
63 gFat
Calories from protein 14%, carbs 14%, fat 72%. Estimated from the ingredients.
Roughly £1.30 a portion.
Method
- 1
Fry the cabbage and apple in a splash of oil over medium heat for 2 minutes, then add the sugar and 3 tbsp water, cover and cook for 12–15 minutes, stirring occasionally, until softened.
- 2
Stir in the vinegar and cook for 2 minutes more.
- 3
Meanwhile, fry or grill the sausages for 10–12 minutes, turning, until cooked through.
- 4
Season to taste with salt and black pepper, then serve the sausages with the braised cabbage and mustard.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bratwurst-with-braised-red-cabbage/
