Oktoberfest Spirit

Happy October everyone! I'm happy to report that we had fall-like weather over the weekend, which made me exceptionally happy.

Because it's October and that always makes me think of Oktoberfest, bratwurst, and Halloween, I decided to indulge and make some bratwurst with cabbage. Here's how it goes...

Slow-Cooker German Bratwurst

3 cloves garlic

1 onion, sliced

2 Gala apples, peeled and sliced

1 Tbls lemon juice

1/2 tsp cloves

1/2 tsp black ground pepper

3 Tbls apple cider vinegar

1 tsp parsley

1/2 Tbls Dijon mustard

1 head red cabbage, shredded

1 package bratwurst, sliced

Start by slicing your onions. Layer the bottom of your slow-cooker with the onions. Next, slice your apples and layer the slices over the onions. Sprinkle the cloves, and 1/2 tsp parsley over the apples. Pour 1 Tbls apple cider vinegar and 3 Tbls beef broth over the apples and onions. Spread the shredded cabbage over the apples and onions, followed by the bratwurst slices. Sprinkle the 1/2 tsp parsley. Pour the remaining broth and and apple cider vinegar over the top. Put the cover on the slow-cooker and set for 8 hours on low. (Set for 8 hours, but you're only going to cook it for 6 hours.) After two hours, stir the ingredients. Continue cooking for another 4 hours and turn off the slow-cooker. Done. Happy Oktoberfest!

Note: My slow-cooker can only be set on low when I set the time for 8 or 10 hours. You want it set on low, but you don't want to cook it for too long because it'll end up looking like mine did... brown. I went to a concert while this was cooking and it sat on "Warm" for a while. The purple color of the red cabbage permeated everything and it turned brownish. It may not look appealing, but it tastes good. And it's perfect if you're in the mood for Oktoberfest.