There's nothing wrong with piling on bratwurst condiments to hit all the tastes that you're craving, but sometimes it's nice to keep things streamlined. When it comes to outdoor grilling I like to keep things simple by having fewer bowls on the table. Just makes life (and cleanup) easier. So when it comes to sides, I try and consolidate flavors and maximize each dish. You want veggies and mustard and a little acidity on your brat? Great! You're all covered in this one dish. Fear not vegetarians, this is also boss on a veggie burger!

INGREDIENTS:

• 1 tablespoon olive oil

• 2 large cloves of garlic, minced

• salt to taste

• 1 purple cabbage, thinly sliced

• 1 tablespoon butter

• 2 teaspoons apple cider vinegar

• 2 teaspoons stone ground mustard

• 1 teaspoon parsley, chopped

LET’S COOK:

1. Heat the oil in a pan over medium heat. Add the garlic and a big pinch of salt. Sauté until aromatic. Add the cabbage with another big pinch of salt and cook until cabbage begins to wilt.

2. Throw in the butter and apple cider vinegar, and cook until soft, around 10 minutes. Finish with the mustard, parsley, and more salt to taste.

[SERVES 6]

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