Smoked Bratwurst, Braised Cabbage with Bacon and Apple Slices

Ingredients

• 6 slices bacon (thick-cut, chopped)
• 1 medium yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 large head green cabbage (about 2 lbs, cored and chopped into 1-inch pieces)
• 1 cup chicken broth (low-sodium)
• 2 tbsp apple cider vinegar
• 1 tsp brown sugar (optional, for balance)
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp red pepper flakes (optional, for a little heat)

Instructions

1. 1

   Render the Bacon

   • Place a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8-10 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot for cooking.
2. 2

   Sauté Aromatics

   • Add the chopped yellow onion to the hot bacon fat in the pot.
   • Sauté for 5-7 minutes, stirring frequently, until the onion is soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Wilt the Cabbage

   • Add the chopped cabbage to the pot. It may seem like a lot, but it will cook down. If necessary, add it in two batches, waiting for the first batch to wilt slightly before adding the rest.
   • Stir well to coat the cabbage with the bacon fat and aromatics.
   • Cook for 5-8 minutes, stirring occasionally, until the cabbage begins to soften and reduce in volume.

Ingredients

• 4 medium Apple (Use a crisp variety like Gala, Fuji, or Honeycrisp)
• 1 tbsp Lemon Juice (Freshly squeezed is best to prevent browning)

Instructions

1. 1

   Rinse the apples thoroughly under cool running water. Pat them completely dry with a clean kitchen towel.

2. 2

   Place an apple upright on a cutting board. Using a sharp knife, carefully cut the apple into quarters, slicing around the core. Alternatively, use an apple corer/slicer for perfectly uniform wedges. Discard the core and seeds.

3. 3

   Slice each quarter into thinner wedges, about 1/4 to 1/2 inch thick, depending on your preference.

4. 4

   Immediately place the cut slices into a medium-sized bowl. Drizzle the fresh lemon juice over the slices.

5. 5

   Gently toss the slices with your hands or a spatula to ensure every piece is lightly coated with lemon juice. This will prevent them from oxidizing and turning brown.

6. 6

   Serve immediately for the best crispness, or store in an airtight container or zip-top bag in the refrigerator for up to 24 hours.