Bratwursts with Braised Red Cabbage and Potatoes
By Jessica RudolphPublished on February 25, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
1 pound small red potatoes, unpeeled, halved1 ½ teaspoons table salt, divided, plus salt for cooking potatoes4 tablespoons unsalted butter, softened, divided½ teaspoon pepper, divided2 pounds bratwurst ½ head red cabbage, halved, cored, and sliced 1⁄4 inch thick (6 cups)1 Gala apple, cored and cut into 1⁄2-inch pieces1 tablespoon packed brown sugar 1 ½ teaspoons minced fresh rosemary 2 tablespoons cider vinegar
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain. Transfer to bowl and toss with 2 tablespoons butter, ¼ teaspoon pepper, and ¼ teaspoon salt. Cover with foil and set aside.
- Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add bratwursts and cook until well browned all over, about 6 minutes. Transfer bratwursts to plate.
- Combine cabbage, apple, sugar, rosemary, ¾ cup water, remaining 1¼ teaspoons salt, remaining 1 tablespoon butter, and remaining ¼ teaspoon pepper in now-empty skillet. Nestle bratwursts into cabbage mixture; bring to boil; cover; and cook until bratwursts are cooked through, 6 to 8 minutes. Transfer bratwursts to platter. Stir vinegar into cabbage mixture and cook until liquid evaporates, about 5 minutes. Serve cabbage and bratwursts with potatoes.
Time
40 minutesYield
Serves 4Ingredients
1 pound small red potatoes, unpeeled, halved
1 ½ teaspoons table salt, divided, plus salt for cooking potatoes
4 tablespoons unsalted butter, softened, divided
½ teaspoon pepper, divided
2 pounds bratwurst
½ head red cabbage, halved, cored, and sliced 1⁄4 inch thick (6 cups)
1 Gala apple, cored and cut into 1⁄2-inch pieces
1 tablespoon packed brown sugar
1 ½ teaspoons minced fresh rosemary
2 tablespoons cider vinegar
Ingredients
1 pound small red potatoes, unpeeled, halved
1 ½ teaspoons table salt, divided, plus salt for cooking potatoes
4 tablespoons unsalted butter, softened, divided
½ teaspoon pepper, divided
2 pounds bratwurst
½ head red cabbage, halved, cored, and sliced 1⁄4 inch thick (6 cups)
1 Gala apple, cored and cut into 1⁄2-inch pieces
1 tablespoon packed brown sugar
1 ½ teaspoons minced fresh rosemary
2 tablespoons cider vinegar
Ingredients
1 pound small red potatoes, unpeeled, halved
1 ½ teaspoons table salt, divided, plus salt for cooking potatoes
4 tablespoons unsalted butter, softened, divided
½ teaspoon pepper, divided
2 pounds bratwurst
½ head red cabbage, halved, cored, and sliced 1⁄4 inch thick (6 cups)
1 Gala apple, cored and cut into 1⁄2-inch pieces
1 tablespoon packed brown sugar
1 ½ teaspoons minced fresh rosemary
2 tablespoons cider vinegar
Why This Recipe Works
Apple and brown sugar added sweetness to braised red cabbage, which complemented the meaty bratwursts.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain. Transfer to bowl and toss with 2 tablespoons butter, ¼ teaspoon pepper, and ¼ teaspoon salt. Cover with foil and set aside.
- Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add bratwursts and cook until well browned all over, about 6 minutes. Transfer bratwursts to plate.
- Combine cabbage, apple, sugar, rosemary, ¾ cup water, remaining 1¼ teaspoons salt, remaining 1 tablespoon butter, and remaining ¼ teaspoon pepper in now-empty skillet. Nestle bratwursts into cabbage mixture; bring to boil; cover; and cook until bratwursts are cooked through, 6 to 8 minutes. Transfer bratwursts to platter. Stir vinegar into cabbage mixture and cook until liquid evaporates, about 5 minutes. Serve cabbage and bratwursts with potatoes.
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