German Street Tacos with Bratwurst and Mustard Yoghurt Sauce

• 250 g Red cabbage
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 Lemon
• 150 g Greek yogurt
• 2 tbsp Dijon mustard
• 90 g Dill gherkin pickles
• 10 g Fresh parsley
• 1 tbsp Rapeseed oil
• 360 g Bratwurst sausage
• 6 Flour tortillas

1. Finely shred the red cabbage and put it in a mixing bowl. Season with the fine sea salt and black pepper, then squeeze in about half the lemon juice and toss until glossy and slightly softened.
2. In the same bowl (or a clean one), mix the greek yogurt with the dijon mustard and a little more lemon juice to taste. Season with a pinch more black pepper if you like, then set aside.
3. Slice the dill gherkin pickles and roughly chop the fresh parsley. Cut the bratwurst sausage into bite-sized pieces or thick slices.
4. Heat the rapeseed oil in a frying pan over medium-high heat. Add the bratwurst and cook for 6 to 8 minutes, turning often, until browned and piping hot throughout.
5. Warm the flour tortillas in a dry frying pan for 20 to 30 seconds per side, or until soft and pliable. Keep them stacked while you assemble.
6. Fill each tortilla with the tangy cabbage, hot bratwurst, and sliced gherkins. Spoon over the mustard yoghurt sauce, scatter with parsley, and serve with the remaining lemon cut into wedges for squeezing.

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