German Braised Cabbage with Apples and Leeks Recipe and Cheddar Bratwurst


October is here and I am feeling all kinds of Oktoberfesty here in the Hungry Goddess kitchen. Sunday Supper is celebrating Octoberfest this Sunday and I made Herbed Spaetzle that made me so happy.

Because we cannot live on Herbed Spaetzle alone and because my German roots crave sausage constantly, I went on a search for bratwurst. And because you cannot have bratwurst and spaetzle without red cabbage, I added that too. Happy went to Swoon.We did not wait for dinner. It was consumed inhaled within minutes of hitting the counter. What table?

The braised red cabbage has a delightful sweet and sour balance and, for me, the leeks take it to the next flavor level versus onions. Besides … apples and leeks are like an Autumn peanut butter and jelly.


I snagged cheddar bratwurst from an amazing salumeria here, Maiale. The bratwurst is made in house and was frozen. They recommended boiling it for a defrost which I did for about 15-20 minutes and then browned it in the skillet. Maiale’s bratwurst was amazing! A M A Z I N G and may be one of the best I have ever had. You can lick the screen. I ate it and still had the urge to lick the screen. I am already thinking of my next visit!


For my local Delaware readers, if you have not been to the 7 Day Farmers Market/International Market on Lancaster Avenue, make some time to pop in there! There is a large and fresh selection of produce and the prices beat all the other markets in most cases – two bunches of parsley were 69 cents! Plus, they are well-stocked for multiple culinary regions – India, Mexico, Asian, German, Italian, Caribbean, and South America. Incredible finds abound and the prices are great. And Maiale is right down the street.

Herbed Spaetzle recipe will be available on Sunday and you are invited to join in on the Sunday Supper movement Oktoberfest festivities.

For all of my veggie-loving readers, remove the bratwurst from the meal and you have a great vegetarian Oktoberfest celebration with the red cabbage and herbed spaetzle!

Wishing you a Happy October! I am planning some seasonal posts this month that really celebrate Fall. Eating our way into October sounds like a sound plan!

How are you celebrating Fall and Oktoberfest?



  • 1/2 head of red cabbage chopped
  • 1 apple (I used a Pink Lady) peeled and chopped
  • 1 leek chopped (approximately 1/2 to 3/4 cup) or substitute 1/2 medium onion
  • 4 tablespoons of butter
  • 1/3 cup of Apple Cider Vinegar (I use Bragg’s – amazon affiliate link or check your local market)
  • 2 tablespoons of sugar
  • Salt and Pepper



Chop cabbage and the leek. Peel and chop the apple. In a large pan/skillet, melt 4 tablespoons of butter over medium heat and add apples and leeks. Cook for approximately 5 minutes until leeks are soft. Add Apple Cider Vinegar and then the chopped cabbage. Sprinkle the sugar over the cabbage. Toss well, reduce heat, and cook for approximately 30 minutes, stirring occasionally, until cabbage is tender.

To defrost frozen bratwurst, boil for approximately 15-20 minutes and then brown in a skillet or grill pan. When I buy bratwurst fresh, I always ask the butcher how they recommend to cook.







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3 Responses to “German Braised Cabbage with Apples and Leeks Recipe and Cheddar Bratwurst”

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  1. Ivan Jordon says:

    The truth is, I wanna eat all the food featured in every site that I read. Hahahaha!


  1. […] Spaetzle is a German egg noodle that literally translates as “little sparrows”. They are the German and Austrian alternative to rice or pasta and pair deliciously with the full range of German sausages and braised red cabbage. Pair soooo well that I made it as part of an entire Oktoberfest meal – see pic below and get the recipe for Braised Red Cabbage with Apples and Leeks and Cheddar Bratwurst here. […]

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