Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bratwurst & Apples
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- #25031
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
5 large shallots
1 1/2 tablespoon olive oil
1 tablespoon butter
8 cups chicken stock
2 small Granny Smith apple
1/2 pound bratwurst
1/3 head napa cabbage
1/2 tablespoon caraway seeds
salt and pepper, to taste
directions
Peel and trim shallots and separate into sections. Peel apples, cut into eighths, and core.
Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide pieces. Halve Napa cabbage and shred.
In a large, saucepan, cook shallots in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes.
Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes. Add apples and cook, stirring gently, for 1 minute.
Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes. Season with salt and pepper and serve immediately.
added by
supersalad
nutrition data
335 calories, 23 grams fat, 15 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 3, 2009
I halved the recipe. It was very tasty. A good way of using the Napa cabbage I had leftover from making Spring Rolls.