Bratwurst with cabbage & speck

Combine these 'brats' - otherwise known as bratwurst sausages - with cabbage and speck and you'll have a hearty and delicious meal. Perfect with a winter evening in front of the fire.

  • 15 mins cooking
  • Serves 4
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Bratwurst with cabbage & speck
  • 1 tablespoon olive oil
  • 8 bratwurst sausages (800g)
  • 150 gram (4½ ounces) speck, cut into small batons
  • 1/4 green cabbage (875g), sliced into thin wedges
  • 3/4 cup (180ml) chicken stock or water
  • 1/4 teaspoon caraway seeds
  • 1 tablespoon wholegrain mustard


Bratwurst with cabbage & speck
  • 1
    Heat oil in a large frying pan over medium-high heat; cook sausages, turning, 10 minutes or until browned and cooked through.
  • 2
    Meanwhile, heat a large saucepan; cook speck, stirring, until browned lightly and crisp. Add cabbage; cook, stirring, until tender. Add stock; simmer, covered, 3 minutes or until cabbage softens. Stir in caraway seeds and mustard; season to taste.
  • 3
    Serve sausages with cabbage mixture.

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