You’re going to laugh, but I’m pretty sure this recipe came from a vegetarian cooking website once upon a time, years ago. I’ve tried to find it several times so I can give credit but alas…so if you recognize your original veg version of this recipe in my bastardization below, email me so I can credit you.
Thinly slice an onion or two. This is really up to you. How much of the onion flavor you like should guide how much you use.
Add 2-3 tablespoons of olive oil to a large skillet or wok, just make sure you have a lid for the pan, medium-high heat.
Add the thinly sliced onion give it a stir and then add 20 ounces or so of shredded cabbage. I am lazy and buy the pre-shredded from TJs, 2 bags worth to my 2 onions. Stir it all together and allow the veggies to pick up some color. You want to stir frequently for 5-7 minutes.
Lower the temp to Medium-Low, add 1 cup of water and 2 tablespoons of apple cider vinegar, cover and let steam for 15 minutes.
In the mean time, preheat your broiler on high. Lay out some fat bratwursts on a broiler pan (save yourself some heartache and line the bottom of the pan with metal foil). Broil the brats until cooked. I turn every 7 minutes or so for an even brown color. 15-20 minutes cook time total.
Check your veggies, they might be dry, they might be cooked. If they are not the softness you like, add more water and apple cider vinegar, I suggest 1/2 c and 1 tbsp this time, and cook 10 more minutes. I am usually happy at the 15 minute mark. When you are happy follow on below.
Add 1/2 c white wine to the pan, stir.
Add 2-3 tablespoons of dijon mustard, your taste, and 4 tablespoons butter. Stir until it all melts into a saucy goodness. Serve with the bratwurst.