Happy Oktoberfest! Let’s celebrate with My Mom’s bratwurst mit rotkraut: German sausages with braised red cabbage.
Crack open a beer and get cracking on this recipe! It won’t take long, and the whole family will be delighted.
Since Brats are a nice, mild sausage (kiddos love them), you can really highlight the rotkraut and make it special. My Mom’s version uses onion, apple, vinegar, a touch of sugar and, of course, the wonderful caraway seed (which reminds me so much of all things German.)
It’s funny, growing up I was decidedly not a fan of rotkraut. Tante Helga (my Mother’s sister) would cook up big vats of the stuff since all my cousins could not get enough of it. It was the Friday night “meal of the week.” Since I’ve re-visited this recipe as an adult, I’ve mended my ways. And Lucia eats it delightedly.
All month I’ll be honoring my Mother with her recipes, or recipes inspired by her, in the Cooking with My Mother section of the Blog. Please let me know how you like it: and if you have any German recipes or memories to share, I would so love to hear. Use the comments section below.