A Hearty German Breakfast

Spring is the season for cabbage!  In our area of NC, cabbage is planted in the late winter and is at its finest in the spring.  In some areas of NC, cabbage can even be planted in the fall, and harvested all winter long.  Many people are not sure what to do with cabbage, except to make slaw.  I love slaw, but I don’t want to eat it every week!  Last week, I used it in a breakfast dish that my family loved.  

Cabbage is such a nutritional powerhouse! It is well worth learning some new ways to cook it.  Check out what nutritionandyou.com has to say about it!  

“The vegetable is a storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood”

*photo credit @organiceater

*photo credit @organiceater

This recipe is simple, yummy and will keep you full and nourished all the way until lunch!  It also makes a great lunch or dinner.  

Ingredients:

  • 1 cabbage (green, red, or napa) rough chopped
  • 1 onion (chopped)
  • 1 package of brats
  • Salt and pepper
  • Butter
  • Eggs

Implement it:

Remove the brats from the casings and toss them in a frying pan, along with the chopped onion on medium/high heat.  Let them cook until brats are brown and onions are translucent.  Add the chopped cabbage, and stir until well mixed and the cabbage is nicely wilted.  Add generous salt and pepper.  While all this is cooking, melt some butter into a small frying pan.  Cook 4 fresh eggs in the butter “sunny side up” until the white is done and the yolk is soft.  Put the brats/cabbage mix on a plate and add two eggs on top.  Serve it up!  Yummy!

Eat your veggies, 

Robin

Cabbage and Brats
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Ingredients
  1. 1 cabbage (green, red, or napa) rough chopped
  2. 1 onion (chopped)
  3. 1 package of brats
  4. Salt and pepper
  5. Butter
  6. Eggs
Instructions
  1. Remove the brats from the casings and toss them in a frying pan, along with the chopped onion on medium/high heat. Let them cook until brats are brown and onions are translucent. Add the chopped cabbage, and stir until well mixed and the cabbage is nicely wilted. Add generous salt and pepper. While all this is cooking, melt some butter into a small frying pan. Cook 4 fresh eggs in the butter “sunny side up” until the white is done and the yolk is soft. Put the brats/cabbage mix on a plate and add two eggs on top. Serve it up! Yummy!
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One Response to A Hearty German Breakfast

  1. MOM says:

    Sounds delicious, Robin! I sure wish I could get some bratwurst that I could eat.

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