This is a healthier version of the German bratwurst with sauerkraut. I was inspired to make it because Oktoberfest is right around the corner. I designed it to be low-carb and paleo friendly, but if you don’t care about that, you could add some beer to simmer it in.

What makes it healthy: red cabbage and apples, which are full of antioxidants, and natural pork Bratwurst (I used brats by Niman Ranch) as pork sausages are usually made from pork that’s full of toxins and have questionable added ingredients.

The apple add sweetness, so you don’t need to add additional sweetener, and the bacon fat gives it a smoky flavor. You could add more flavors like 1/2 a teaspoon of caraway seeds, thyme, rosemary, or other spice of your choice, but I like it plain as it is.

My husband loved it, and leftovers make a great lunch the next day.

Print Recipe
Braised Red Cabbage and Brats
braised red cabbage and brats recipe
braised red cabbage and brats recipe
  1. In a large skillet or pot (not cast iron), saute the onion in the bacon fat or oil.
  2. Remove the onion and brown the bratwurst for on all sides about 5 minutes.
  3. Add cabbage, sliced apple, vinegar and salt and stir
  4. Place sausage links on top of cabbage mixture.
  5. Cover and simmer for 30-40 minutes.
    Braised Red Cabbage and Bratwurst
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