Thursday, February 27

Roasted Bratwurst with Cabbage

Juicy sausages and tangy sauteed cabbage are a perfect match

Roasted Bratwurst with Cabbage

Besides myself, my husband is the main beneficiary of all the cooking I do. I usually do all the menu planning for the week, but lately I've been trying to consider his tastes and have been asking for his input more and more. Without fail, he will always suggest pizza, burgers, or some other form of red meat, but lately he's also been asking for cabbage. Why cabbage? Apparently he had some amazing cooked cabbage side dish several years ago that has popped back into his brain and just had to be recreated by me (although, unfortunately, he couldn't remember any more specifics about the dish besides "delicious cooked cabbage"). Usually I'd be excited by a new suggestion, but I generally don't get hungry for Eastern European peasant food and wasn't looking forward to making cabbage over other delicious things like deconstructed spaghetti carbonara and sweet potato fries. But, I finally stumbled over this recipe in the Canal House Cooks Everyday and it was actually a great meal! The tangy, slightly sweet and vinegary cabbage is cooked a little al-dente and is paired with juicy roasted brats and spicy mustard for slathering. It's a twenty minute meal that's a no-brainer for busy weeknights and is a nice change from the usual fare I cook.

More Quick & Easy Sausage Recipes:
- French Lentils & Sausages
- Roasted Sausages with Parmesan Polenta
- Lamb Sausage & Mixed Green Salad

Roasted Bratwurst & Caraway Cabbage:
For Sausages
  • Preheat the oven to 400F.
  • Rub 4 bratwurst sausages with a little bit of oil, prick the skins gently with the prongs of a fork, and place on a baking sheet.
  • Cook the sausages in the oven for 20-25 minutes, turning them halfway through.
  • Let sausages cool slightly and serve with cabbage and some mustard, if desired.
For Cabbage
  • Remove the core for half a head of purple cabbage and slice it across into ribbons.
  • Lightly crush 1-2 tsp. caraway seeds with a mortar and pestle.
  • Meanwhile, heat 2 tbsp. olive oil in a skillet over medium heat.
  • Add in the caraway seeds, the cabbage, and a large pinch of salt and pepper.
  • Cook for 5-7 minutes, or until softened, then add in 5 tbsp. red wine vinegar, a pinch of sugar, and a splash of water.
  • Cook for another 15 minutes, or until the liquid is evaporated and the cabbage is tender.
  • Adjust seasonings and serve hot or warm.

Serves three-four