Preparation time ca. 90 Minuten

Quantity 4 Portionen

Ingredients

Main course

1 small head white cabbage
1 onion
1 tbsp diced smoked bacon
4 tbsp white wine vinegar
3 tbsp oil
300 g red cabbage
50 ml freshly squeezed orange juice
2–3 tbsp red wine vinegar
300 g Nuremberg Rostbratwursts
Ground sea salt and black pepper

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Red/white coleslaw with Nuremberg Bratwursts

Name: Red/white coleslaw with Nuremberg Bratwursts
Total time: 90 min
Yield: 4 Portionen
Ingredients: 1 small head white cabbage; 1 onion; 1 tbsp diced smoked bacon; 4 tbsp white wine vinegar; 3 tbsp oil; 300 g red cabbage; 50 ml freshly squeezed orange juice; 2–3 tbsp red wine vinegar; 300 g Nuremberg Rostbratwursts; Ground sea salt and black pepper

Our colorful, fresh take on this classic shows just how versatile Nuremberg Bratwurst – and cabbage – can be.

PREPARATION

Remove the outer leaves of the white cabbage, then separate the inner leaves from the core. Cut the cabbage into thin strips or use a mandoline to shred the cabbage. Set to one side. Peel and finely dice the onions. Add the onion, bacon, oil, salt, and pepper to the cabbage, and mix thoroughly.
Leave to stand for an hour to let the flavors develop. Then season to taste with salt, pepper, and vinegar.
During this time, mix the orange juice with the red cabbage, and season to taste with vinegar, salt, pepper, and sugar. Also leave this mixture to stand for about 1 hour. Just before serving, toss the two coleslaws gently to combine.
Fry the Nuremberg Rostbratwursts in a pan until golden brown and then serve with the mixed coleslaw.