Name: Bratwursts with Braised Red Cabbage and Potatoes
Total time: 40 min
Ingredients: 1 pound small red potatoes, unpeeled, halved; 1 1/2 teaspoons table salt, divided, plus salt for cooking potatoes; 4 tablespoons unsalted butter, softened, divided; 1/2 teaspoon pepper, divided; 2 pounds bratwurst; 1/2 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 1/2 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.