Facebook. Apparently studies have shown that the more people look at it their Facebook feed, the more they get depressed. While I do think that this is a radical point of view, I do find myself envious looking at the amazing trips some of my world-traveler friends have recently been on.
A couple of my friends just posted pictures back from their tour of Germany, celebrating Oktoberfest.
While not in Munich, I decided to recreate the flavors of Oktoberfest at home. Oktoberfest in Dallas, TX? Why not! The foundation of great German food is tasty bratwurst, a delicious pork sausage and cabbage.
To celebrate, I decided to create a German shepard’s pie with a foundation of sautéed red cabbage, bratwurst and topped with a cauliflower puree to cut the carbs. Typically, shepard’s pie is topped with mashed potatoes, but I think this cauliflower puree has all the taste of mashed potatoes, without all of the calories. Also, to make the red cabbage have a burst of sour sweetness, I always dice in green apples as my secret ingredient. What I love about this recipe is that you get the perfect bite each forkful. I hope you enjoy!
- 1 lb of bratwurst links
- 1 green apple, diced
- ½ red cabbage, sliced
- 1 lb of cauliflower, diced.
- 1 tbs of olive oil
- 1 tbs of butter
- 1 tsp of salt
- ½ tsp of black pepper
- ½ tsp of garlic powder
- 1 tbs of apple cider vinegar
- Bring a large saucepan with water halfway up to a boil.
- Over medium high heat, heat olive oil in a separate large dutch oven or large nonstick pot.
- Add in red cabbage and green apple and sauté for about 5 minutes.
- Add in apple cider vinegar and cook for 5 minutes.
- In the pot of boiling water, add in bratwurst and boil for 10 minutes and remove.
- Slice carefully into 1cm thick discs.
- In a same pot of boiling water and add in cauliflower. Boil until soft, about 10-12minutes.
- Carefully strain the cauliflower into a large bowl and add in butter, salt, pepper and garlic powder.
- With an immersion blender, pulse the cauliflower until a chunky puree forms.
- In separate ramekin dishes (you need about 10) or in 9x13 nonstick pan, layer in cabbage, then sliced bratwurst and then top cauliflower puree.
- Heat oven to 375 degrees and cook for about 20 minutes until the cauliflower is slightly browned on the top.