Lunch: Braised Bratwurst and Cabbage

Hearty bratwurst, simmered in beer and served with cabbage and sauerkraut.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Braised Bratwurst and Cabbage

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

6 bratwurst sausages
3 slices bacon, chopped
1 tablespoon olive oil
1/2 head green cabbage, sliced
2 cups sauerkraut, drained
1 medium onion, sliced
2 medium carrots, peeled and cut into 4 pieces each
1 tablespoon apple cider vinegar
1 bottle lager beer
1 cup chicken stock
1 teaspoon caraway seeds
prepared horseradish, for serving
stone-ground mustard, for serving
pumpernickel bread, or rolls, for serving

Instructions

In a heavy-bottomed pot (a cast iron braising pot, if you have one) over medium-high heat, add olive oil, sausage and bacon. Cook for 5-6 minutes or until lightly browned.
Add green cabbage, onion, carrots and chicken stock and cook for 2-3 minutes to soften vegetables.
Add beer, apple cider vinegar and caraway seeds. Reduce heat to medium and simmer for 45 minutes or until the vegetables are tender and the meat is cooked through. Add the sauerkraut and simmer for 5-6 minutes more.
Serve at your next Oktoberfest party with pumpernickel rolls or bread, horseradish and mustard.

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