Bratwurst sausages with sweet and sour stewed cabbage

Ingredients:

• 4 large or 8 small bratwurst sausages (700 g)
• 3 tablespoons of vegetable oil
• 1 large yellow onion, thinly sliced ​​into half rings (about 2 cups)
• 1 teaspoon fennel seeds
• 2 cloves garlic, crushed
• 1 head of red cabbage weighing 700-900 g, cut in half and very finely shredded (about 8 cups)
• 1 cup acai berry juice
• 0.5 cup apple cider vinegar

Preparation:

1. Heat vegetable oil in a large cauldron over medium-high heat. Add the sausages and brown on all sides, about 5 minutes total. Transfer to a plate.
2. Reduce the heat slightly, add the onion and fennel seeds, and season with salt and pepper. Cook until the onion is soft and lightly browned around the edges, about 5 minutes. Add the garlic and cook until softened, 1-2 minutes. Add the red cabbage and cook until wilted, stirring occasionally, 2-4 minutes. Stir in the acai juice and vinegar.
3. Place the sausages in the cabbage, partially cover the pan with a lid, and cook over low heat, stirring occasionally, until the cabbage is tender and the sausages are cooked through, 10-15 minutes. Season with salt and pepper to taste.
4. Divide the cabbage and sausages among portions.