I follow another food blogger who writes about traditional German recipes and every once in a while one comes along that sounds pretty good to me and easily adapted to allergy free. As usual, feel free to adjust to your tastes. Leave out the bratwurst and the dish becomes a side dish. It would also be very good with some diced apple or pear, much like the braised cabbage recipe on my blog.

In a large, high sided skillet, over medium high heat:

2 tablespoons olive oil

When shimmering add:

2 medium onions thinly sliced

12 ounces cole slaw mix (or small white cabbage shredded)

2 large baby bok choy washed and sliced into chunks

Salt and pepper to taste (I used about 1 teaspoon of my Herbamare and 1/4 teaspoon pepper)

2 teaspoons date syrup (or date sugar if you don’t have date syrup, or 1 teaspoon agave)

Stir to combine and then stir every minute or so to keep the bottom from burning. When sizzling, reduce heat to medium and continue stirring every minute or two until caramelized, about 15-20 minutes. The onion and the cabbage will release liquid as they cook and that needs to evaporate before the mixture can begin to caramelize. Most important to stir often once the liquid is gone. Deglaze the pan with:

1 1/2 cups chicken stock (or 1 cup stock and 1/2 cup white wine if you can have it)

Add:

1 bay leaf

1 teaspoon lightly crushed caraway seeds (I put them in my spice mill for about 2 pulses)

Stir and reduce heat to medium low and simmer until about half the liquid has evaporated, about 10 minutes. Sauce should thicken slightly as it reduces.

As the cabbage mixture is simmering, in a separate skillet over medium high heat:

1 tablespoon olive oil

Add:

4 pork bratwurst, casings removed*

Brown on all sides then reduce heat to medium, cover, and let cook until cooked through, about 7-8 minutes. Slice into bite size pieces and add to the cabbage mixture. Be sure to remove the bay leaf before serving. Can be served over noodles.

*Feel free to use any sausage your family prefers.