Our Chopped Dinner Challenge this week was acai juice. We wanted to highlight the earthy flavors and use the purple pigment to bring a hit of color to the dish, so we paired it with red cabbage and sausages. Chopped Basket Ingredient: acai juice
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons vegetable oil
- 4 large links or 8 small links bratwurst (1 1/2 pounds)
- 1 large yellow onion, halved and thinly sliced (about 2 cups)
- 1 teaspoon fennel seeds
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- One 1 1/2- to 2-pound red cabbage, halved, cored and very thinly sliced (about 8 cups)
- 1 cup acai berry juice
- 1/2 apple cider vinegar
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the bratwursts and brown on all sides, about 5 minutes total. Transfer to a plate.
- Lower the heat slightly (between medium-high and medium), add the onions and fennel seeds and sprinkle with salt and pepper. Cook until the onions are softened and lightly browned on the edges, about 5 minutes. Stir in the garlic and cook just until softened, 1 to 2 minutes. Add the red cabbage and cook just until starting to wilt, 2 to 4 minutes, stirring occasionally. Stir in the acai berry juice and vinegar. Nestle the bratwursts into the cabbage, partially cover the pot with a lid and cook at a low simmer until the cabbage is tender and the bratwursts are cooked through, 10 to 15 minutes, stirring occasionally. Season with salt and pepper.
- To serve, divide the cabbage and bratwursts among 4 to 6 plates. Alternatively, this dish could be served family-style on a large platter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 515 |
| Total Fat | 41 g |
| Saturated Fat | 12 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 84 mg |
| Sodium | 993 mg |