Is there anything more manly than a good bratwurst? Probably, but bratwurst is awesome. It’s high protein, high fat, and high flavor, making it perfect for a low carb diet.
Below in the recipe, I mention that the brats should already be cooked. You can either cook them in a pan, or fire up the grill and get a bunch of cooking done at once. Grilling is my preferred method as it adds good flavor and gives me a chance to play with fire.
A note on one of the ingredients for those of you who aren’t familiar with them. Rutabagas. They’re an excellent potato substitute. I use them in stews and for french fries.
Like all root vegetables, they are on the higher end of the carb spectrum, but they are far far lower than a traditional potato. They are also less expensive, coming in around 74 cents a pound instead of 88. Just keep in mind that they need more cooking time than a a potato and can be difficult to get a knife through, so be careful when cutting them into pieces.
- 12 links bratwurst (about 3 pounds), cooked and cut into slices
- 4 cups shredded cabbage
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 rutabaga, peeled and diced
- 32 oz chicken stock
- 1/4 cup apple cider vinegar
- 2 tbsp dijon mustard
- 1/4 tsp celery seed
Optional – Swiss or Jarlsberg cheese to top.
Combine all ingredients in a large dutch oven, turn on medium heat, and let simmer for 1-2 hours, stirring every 20-30 minutes.
Yields 8 servings.
Not including cheese.
- Calories: 427
- Protein: 24 grams
- Fat: 31.6 grams
- Carbs: 11.5 grams