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! RECIPE SUBMITTED BY JANET PARÉ
BRATS WITH CABBAGE SLAW
Instead of sauerkraut, try this quick and easy, tangy, warm, braised cabbage slaw for the perfect Oktoberfest meal. Cooking the brats in your choice of beer, ginger ale or cider infuses the brats with added flavor. Serve over the slaw or in toasted buns with spicy mustard.
FOR THE BRATS: 8 Hoagie rolls 8 bratwurst 1 cup chicken broth or water 1 cup beer (or ginger ale or cider)
Prick each brat a few times on each side. Place brats in a large skillet and add enough beer and broth to reach halfway up the sides of brats.
FOR THE SLAW: 1 tbsp. olive oil 1/2 red onion, sliced thin 1/2 head red cabbage, sliced thin 1/4 head green cabbage, sliced thin 1/2 cup cider vinegar 1 tbsp. brown sugar 1 tsp. fennel seeds 1 tsp. celery seeds Salt and pepper to taste Spicy or deli-style mustard
Add olive oil, onion, and cabbage to skillet, stirring well. Cook over mediumhigh heat for 3 - 4 minutes. Add vinegar, brown sugar and seasonings. Stir well and reduce heat to medium. Cover and cook for 5 minutes or until liquid evaporates.
26 GO LOCAL OCTOBER 2020
Cook over medium heat for 15 - 20 minutes, turning once halfway through. Increase heat to medium-high another 5 - 10 minutes or until liquid evaporates and brats are nicely browned. Remove brats to a plate and hold.
Serve over slaw or in toasted buns. Enjoy! JANET PARÉ is a home cook who began baking with her Memere (grandmother) at the age of 6. Retired and living in Southampton with her dog, Ziggy and cat, Elie Mae, she now enjoys cooking for family and friends.
