A simple summer dinner – brats from Fischer’s Meat Market and warmed slaw mix.
Truthfully, this was a use-it-up meal – the brats were in the deep freeze and the cabbage-carrot mix was nearing the end of its life. Taste of Home to the rescue!
- 4 uncooked brats
- 3 T water
- 2 T butter
- 1 T sugar
- 1.5 t lemon juice
- 3 c shredded cabbage
- 1/4 c chopped onion
- 1/2 t salt
- 1/4 c sour cream
- 4 buns, split
Place bratwurst and water in a skillet, cover and cook over medium heat for 10-12 minutes. Uncover; turn bratwurst and cook 13-17 minutes longer or until browned and centers are no longer pink. Cut bratwurst in half lengthwise; set aside and keep warm. In another skillet, cook 2 T butter, sugar and lemon juice over medium heat until sugar is dissolved. Add cabbage, onion and salt. Cook and stir for 3-5 minutes or until cabbage is crisp-tender; drain. Remove from the heat; stir in sour cream. Set aside and keep warm.
Toast rolls until golden brown. Divide cabbage mixture between roll halves. Place on bratwurst half, cut side down.
