Bratwurst, Cabbage, and Caraway
Bratwurst, Cabbage, and Caraway



  • 1 tsp veg oil
  • 8 quality bratwurst or pork sausages
  • 1 tbsp butter
  • 2 onions, very thinly sliced
  • 2 tsp caraway seeds
  • ½ cabbage, cut into 4 wedges
  • 300ml hot chicken stock
  • 3 tbsp crème fraîche
  • Mash, to serve
  • Mustard, to serve
  • Heat the oil and fry the sausages for 10 mins to colour all over. Remove from the pan, and wipe it down with kitchen paper. Toss in the butter to melt, and cook the onions for 10 mins with some seasoning until golden and soft.
  • Sprinkle in the caraway seeds and fry for 2 mins, then nestle in the cabbage wedges. Cover with stock, put the lid on the pan, and simmer for 5 mins. Add the sausages to the pan and cook for another 10 mins to soften the cabbage, then spoon in the crème fraîche and stir into the sauce. Serve with mash and mustard - sehr gut!
30 mins
4 serving

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