A full meal that’s full of flavor with an added kick and chile flavor
Brats and cabbage are a classic … but this version has a particularly robust flavor and the chiles give it a unique and interesting character. It’s particularly easy to make – you fry up the brats then cook up all the vegetable while adding the sauce. Voila! It’s a complete and very satisfying meal.
I do believe this dish is more interesting with the green chiles in it; but as you might expect, you should adjust the amount and type of chile you use to fit your own family. Some will like this pretty hot and some will like it much milder. One nice thing about this dish is that you can separate it into two dishes and make one hot for the chile fans and the other mild for the wimps. The “sauce” for this dish is a keeper all on its own. It’s very simple with only a handful of ingredients, yet it’s truly memorable. I put it in quotes because it’s not exactly a sauce; it’s a mixture of ingredients that make up all the seasoning for this dish. And then you don’t pour it on top of a dish – you stir it into the cabbage mixture and cook it into the dish. The notable thing about it is that it’s really exceptional and I expect it to be very versatile … so you can expect me to come up with many dishes in the future that have this sauce as a foundation for a main dish. Plus you can make up a double or triple batch, keep it in the fridge, and cook with it for the next week or two in various dishes.
Green Chile Cabbage and Brats keeps very well. You can store it in the fridge and serve it days later – it will still be very satisfying. Likewise, it’s easy to double or triple it for those big holiday family gatherings.
- 5 bratwurst sausages
- ¼ cup apple cider vinegar
- 2 tablespoons water
- 3 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 medium onion chopped
- 8 cups thin sliced green cabbage (about 1 small head)
- 1 cup diced medium green chiles, or to taste
- Salt and pepper to taste
- In a large skillet, brown the bratwursts. Remove to a baking dish and place in oven at 200 degrees. Do not clean the pan.
- In a medium bowl, whisk vinegar, water, olive oil, and mustard.
- Heat the same skillet over medium-low. Add onions and cabbage to skillet and cook for 10-15 minutes, tirring several times. Pour ¼ of the mustard vinegar sauce into the pan with the cabbage cooking for 1-2 minutes before repeating. Repeat the process until all the sauce is gone.
- Stir in the green chiles, adding more as needed for desired heat.
- Add brats back to the pan and warm for 1-2 minutes. Salt and pepper to taste.
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