Bratwurst Sausage with Confetti Cabbage Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 322322 cal |
| pro | 12 g12g pro |
| total fat | 22 g22g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 21 g21g carb |
| fibre | 3 g3g fibre |
| chol | 44 mg44mg chol |
| sodium | 732 mg732mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1212 iron |
| vit A | 9393 vit A |
| vit C | 3535 vit C |
| folate | 1515 folate |
This easy recipe uses Bratwurst sausages in a main course with a cabbage stir-fry side. If there are leftovers, they make for a great sandwich filling the next day too!
Ingredients
- 4 bratwurst sausages , (about 1 lb/500 g)4 bratwurst sausages, (about 1 lb/500 g)
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 onions , thinly sliced2 onions, thinly sliced
- 2 carrots , grated2 carrots, grated
- 4 cups thinly sliced red cabbage 4 cups thinly sliced red cabbage
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 tbsp red wine vinegar 2 tbsp red wine vinegar
- 2 tbsp minced fresh parsley 2 tbsp minced fresh parsley
Preparation
Prick sausages all over with fork. In microwaveable dish, cover sausages with 1/4 cup (50 mL) water; microwave at medium (50%), turning once, for 10 minutes or until no longer pink inside.
In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown sausages, about 4 minutes. Transfer to plate; keep warm.
Add remaining oil, onions, carrots, cabbage, garlic, salt and pepper to wok; cover and steam until cabbage is tender, about 15 minutes.
In bowl, whisk sugar with vinegar; add to cabbage mixture and toss to coat. Toss with parsley. Serve sausages on cabbage.
More sausage recipes:
Additional information :
Tip: This recipe also works as a great sandwich filling. Slice sausages and stuff into kaiser buns; top sausages with cabbage mixture.
Source : Canadian Living Magazine: January 2005
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