This easy-to-make recipe balances the spice from the pork bratwursts and the acidity from the tangy slaw perfectly. Enjoy this delicious, seasonal fall entrée for dinner.
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Start the cabbage-apple slaw: Preheat the oven to 400 degrees. (If you have a toaster oven, you can skip this step!) Heat a drizzle of oil in a large pan over medium heat. Add the cabbage to the pan and cook, tossing occasionally, for 6-8 minutes, until softened. Season with salt and pepper.
Prep the vegetables: While the cabbage cooks, roughly chop the parsley and dill. Mince or grate the garlic. Quarter, core, and dice the apple.
Finish the cabbage-apple slaw: Add the garlic, red wine vinegar, apple, and ¼ cup water to the pan. Reduce the heat to low and cook, tossing occasionally, for 5-6 minutes. Stir the parsley and dill into the pan and set aside.
Cook the bratwurst: Heat another drizzle of oil in the same pan over medium-high heat. Add the bratwurst to the pan and cook for 6-7 minutes, rotating to brown on all sides, until cooked through.
Toast the pretzel buns: While the bratwurst cooks, place the pretzel buns in the oven (or toaster!) to toast for about 5 minutes.
Once the buns are toasted, place the bratwurst in the toasted pretzel buns and spread with mustard. Serve the cabbage-apple slaw alongside and enjoy!
As for buying the Bratwurst, Chef Nate Appel, a HelloFresh chef, gives the following advice.
"I would advise going to a good, ideally German, butcher shop. Talk to the butcher about what kind of wurst you want, size, spices, flavoring, meats, casings, and what cooking methods, poaching, baking, grilling, you want to use,” he said. “The local butcher, or the butcher at the supermarket, is a great resource when it comes to selecting different meats and different cuts."