Pan-Roasted Bratwurst with Sweet and Sour Red Cabbage & Crispy Potatoes

Pan-Roasted Bratwurst

with Sweet and Sour Red Cabbage & Crispy Potatoes

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving

This combination of sweet and sour flavors with traditional Bavarian ingredients is sure to warm you up. Toothsome, tangy cabbage and (twice-cooked) crispy potatoes are perfect, wintertime companions for our classic brats. We’ve included a signature German spice blend to add a little mirth to every aspect of this dish.

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ingredients
Pan-Roasted Bratwurst with Sweet and Sour Red Cabbage & Crispy Potatoes
Title
  • 2 Bratwursts
  • 1 bunch Parsley
  • 1 lb Russet Potatoes
  • ½ head Red Cabbage
  • ¼ cup Sugar
  • 2 tsps Winter Harvest Spice Mix
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Whole Grain Mustard
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the bratwurst from the refrigerator to bring to room temperature. Remove the core of the cabbage and discard. Thinly slice the cabbage leaves. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the potatoes and cut them into 1-inch pieces.
Cook the potatoes:
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook 5 to 6 minutes, or until tender on the outside but firm in the center when pierced with a knife. Drain the potatoes and spread in a single, even layer on a sheet pan.
Roast the potatoes:
3 Roast the potatoes:
Drizzle the boiled potatoes with olive oil and season with salt and pepper. Toss to thoroughly coat. Roast for 25 to 30 minutes or until browned and crispy, stirring halfway through.
Make the caramel:
4 Make the caramel:
While the potatoes are cooking, heat the sugar in a medium pot on medium-high. Cook for 3-4 minutes, not stirring. The sugar will begin to melt and thicken as it heats, turning light amber in color. Continue cooking until it becomes a deep reddish-brown. (The caramel will continue to cook in the pan, so be ready to begin the next step almost immediately.)
Cook the cabbage:
5 Cook the cabbage:
In the same pot, carefully stir the cabbage into the caramel. Season the mixture with a little salt and pepper and mix until thoroughly combined. Cook 1 to 2 minutes, then stir in the spice mix, seasoning again with salt and pepper to taste. Cook 22 to 25 minutes, or until the cabbage has cooked down and is dark purple in color, stirring occasionally. Remove from heat and stir in the red wine vinegar and parsley.
Cook the bratwurst & plate your dish:
6 Cook the bratwurst & plate your dish:
While the potatoes and cabbage cook, in a medium pan, heat 1 teaspoon of olive oil on medium until hot. Add the bratwursts and cook 2 to 4 minutes per side, or until golden-brown and heated through. (Loosely cover the pan with aluminum foil to help the bratwurst cook faster.) To plate your dish, divide the cabbage, potatoes and bratwursts between 2 plates—slicing the bratwursts if you’d like. Garnish with the whole grain mustard.

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Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the bratwurst from the refrigerator to bring to room temperature. Remove the core of the cabbage and discard. Thinly slice the cabbage leaves. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the potatoes and cut them into 1-inch pieces.
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook 5 to 6 minutes, or until tender on the outside but firm in the center when pierced with a knife. Drain the potatoes and spread in a single, even layer on a sheet pan.
Cook the potatoes:
Roast the potatoes:
3 Roast the potatoes:
Drizzle the boiled potatoes with olive oil and season with salt and pepper. Toss to thoroughly coat. Roast for 25 to 30 minutes or until browned and crispy, stirring halfway through.
4 Make the caramel:
While the potatoes are cooking, heat the sugar in a medium pot on medium-high. Cook for 3-4 minutes, not stirring. The sugar will begin to melt and thicken as it heats, turning light amber in color. Continue cooking until it becomes a deep reddish-brown. (The caramel will continue to cook in the pan, so be ready to begin the next step almost immediately.)
Make the caramel:
Cook the cabbage:
5 Cook the cabbage:
In the same pot, carefully stir the cabbage into the caramel. Season the mixture with a little salt and pepper and mix until thoroughly combined. Cook 1 to 2 minutes, then stir in the spice mix, seasoning again with salt and pepper to taste. Cook 22 to 25 minutes, or until the cabbage has cooked down and is dark purple in color, stirring occasionally. Remove from heat and stir in the red wine vinegar and parsley.
6 Cook the bratwurst & plate your dish:
While the potatoes and cabbage cook, in a medium pan, heat 1 teaspoon of olive oil on medium until hot. Add the bratwursts and cook 2 to 4 minutes per side, or until golden-brown and heated through. (Loosely cover the pan with aluminum foil to help the bratwurst cook faster.) To plate your dish, divide the cabbage, potatoes and bratwursts between 2 plates—slicing the bratwursts if you’d like. Garnish with the whole grain mustard.
Cook the bratwurst & plate your dish: