Bratwurst is a traditional German meat that is synonymous with Oktoberfest.
Cabbage is not far behind Brats on German menus. We have added a
Cajun twist to this traditional German dish by adding heavily-smoked
andouille sausage to lend its smoky flavor to our Cabbage and Brats.
- 1 large head of cabbage
- 6 or 12 links Bratwurst
- ½ pound sliced andouille sausage
- ½ cup bacon drippings
- 1 cup diced onions
- 1 cup diced celery
- ½ cup diced bell peppers
- ¼ cup minced garlic
- 1 cup sliced green onions
- 1½ cups chicken stock
- salt and cracked black pepper
Cut cabbage in quarters and discard the center heart and all large,
exterior leaves. Chop quarters into 2-3 pieces and separate the
leaves. In a 4-quart saucepot, melt bacon drippings over medium
heat. Add Bratwurst and brown on all sides. Remove from pot and
set aside. Add onions, celery, bell peppers, garlic, green onions
and andouille to the drippings. Sauté approximately 5 minutes
or until vegetables are wilted. Add cabbage and blend well into
vegetable mixture. Continue to sauté until cabbage leaves
are wilted. Add Bratwurst and chicken stock and reduce heat to simmer.
Cover pot and allow to cook, stirring occasionally, for approximately
45 minutes. Season to taste using salt and pepper and continue cooking
until cabbage is well smothered. This dish, similar to snap beans,
will be overcooked by most standards; however, this is the method
preferred by both Cajuns and Creoles.