Pan-seared bratwurst and cabbage is an easy to make dinner that stands on its own with no need for exotic spices or arduous preparation.
Up to this point, Domesticated Wild Child has focused on recipes using kielbasa such as Skillet Kielbasa Mac and Cheese Penne or Kielbasa Potato Bake. This is because the smoked flavor and texture of kielbasa plays so well with a variety of other ingredients. Bratwurst on the other hand is typically filled with raw pork or veal that when cooked, create this wonderful savory juice that is better supported than combined. Our dish today adds rice to place the bratwurst on top and capture that run off from the sausage. We’ve also added a bit of bacon to the sautéed cabbage to give it a nice crisp salty punch.
If you’d like to learn more about the different types of sausages and their characteristics check out this guide used in preparation for this recipe.
quarter head of cabbage
1 slice of bacon
quarter of an onion
Pat of butter
1 cup of rice
To 1 cup cooked rice, add one can of sliced mushrooms, drained.
Keep rice warm.
Begin cooking German bratwurst in a cast iron skillet. Turn as needed until you see a nice light brown crust forms. Make sure to use a cooking thermometer to ensure the pork or veal reaches a safe 160 deg Fahrenheit temperature.
While the bratwurst is cooking, start on the cabbage and bacon.
Slice 1/4 onion and 1/4 head cabbage.
Cook 1 slice bacon. Set aside to cool then dice.
Drain all but about 1 Tbsp of the bacon grease from the frying pan.
Dump the onion, cabbage, and bacon into the pan with the grease and sauté to cook through.
By the time the cabbage is ready, the bratwurst should be done.
Add 1 Tbsp butter to the rice and stir it in to melt the butter.
Plate the rice first and set the cooked bratwurst on top of the rice and finish off with a scoop or two of the cabbage beside the rice.