Careme

Ingredients

• Johnsonville Brats Beer Bratwurst Sausage

  1 package, 19 ounces, 5 brats $5.99
• Green cabbage

  1 pound, cored and thinly sliced $2.98
• Tasteful Selections Sunburst Blend Potatoes

  1 1/2 pounds, halved or quartered if large $3.99
• Sweet onion

  1 large, thinly sliced $3.49
• Garlic

  2 cloves, minced $0.99
• Olive oil or neutral oil

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Apple cider vinegar

  2 tablespoons
• Dijon or whole-grain mustard

  2 tablespoons, plus more for serving
• Caraway seeds

  1 teaspoon, optional
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1/2 teaspoon, plus more for the potato water
• Freshly ground black pepper

  1 teaspoon, plus more for serving
• Water

  1/3 cup

Instructions

1. Halve or quarter the potatoes, thinly slice the sweet onion and cabbage, mince the garlic, and whisk together the mustard, cider vinegar, smoked paprika, 1/3 cup water, and several grinds of black pepper in a small bowl.
2. Put the potatoes in a medium saucepan, cover with cold water, salt the water generously, and bring to a boil; simmer for 10 to 12 minutes until just tender, then drain well.
3. While the potatoes cook, heat the oil in a large Dutch oven or high-sided 5- to 6-quart sauté pan over medium-high heat; sear the bratwurst for 6 to 8 minutes, turning often, until deeply browned, then transfer to a plate.
4. Add the butter and drained potatoes to the Dutch oven, cut sides down where possible, and cook for 5 to 6 minutes until golden and crisp at the edges; season lightly with salt and black pepper.
5. Add the sweet onion and cook for 4 to 5 minutes until softened and lightly browned, then stir in the garlic, cabbage, caraway seeds if using, 1/2 teaspoon salt, and plenty of black pepper.
6. Toss the cabbage mixture for 3 to 4 minutes until the cabbage wilts enough to fit comfortably under the lid, scraping up any browned bits from the bottom of the pan.
7. Nestle the brats into the cabbage and potatoes, pour in the mustard-vinegar mixture, cover, and cook over medium heat for 8 to 10 minutes until the cabbage is tender-crisp and the bratwurst reaches 160°F.
8. Uncover for 1 to 2 minutes to reduce any excess liquid, then plate the cabbage and potatoes as a bed with bratwurst on top; finish with extra black pepper and serve with more mustard.