Braised Bratwurst & Red Cabbage

with Roasted Potatoes & Chive Sour Cream

Allergens: Milk

Servings:

Cooking steps:

1
  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
  • Dice potatoes into ½-inch pieces. Finely chop chives. Halve, peel, and dice half the onion (whole onion for 4 servings) into ¼-inch pieces. 
2

  • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

3
  • While potatoes roast, in a small bowl, combine sour cream, half the chives, and a pinch of salt. Refrigerate until ready to serve.
4
  • Heat a drizzle of oil in a large pot over medium-high heat. Add bratwurst and cook until browned, 3-4 minutes. Transfer to a plate. (It will finish cooking in the next step.)
  • In same pot, heat 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add onion; season with salt and pepper. Cook until beginning to soften, 2-4 minutes.
  • Add cabbage to pot and cook until beginning to soften, 1-2 minutes.
5
  • In a second small bowl, combine stock concentrate, Dijon mustard, vinegar, ¼ cup water, and 1½ TBSP sugar (½ cup water and 3 TBSP sugar for 4 servings).

  • Add mustard mixture to pot with veggies; reduce heat to low. Cover and simmer, stirring occasionally, 3-4 minutes. 

  • Return bratwurst to pot; cover and cook until bratwurst is cooked through, 8-10 minutes more. Transfer bratwurst to a cutting board.

  • Season braised cabbage with salt and pepper.

6
  • Slice bratwurst into ½-inch-thick pieces. TIP: Use tongs or a fork to hold bratwurst in place for slicing if too hot to handle.
  • Divide braised cabbage and roasted potatoes between plates. Top cabbage with sliced bratwurst. Garnish potatoes and cabbage with remaining chives. Serve with chive sour cream and smoky mustard on the side for dipping.