Careme

Ingredients

• Johnsonville Brats Beer Bratwurst Sausage

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

  1 1/4 pounds, 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 to taste
• 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 stir the mustard, cider vinegar, smoked paprika, 1/3 cup water, and several grinds of black pepper together in a small bowl.
2. Place the potatoes in a large skillet or sauté pan, cover with water by about 1 inch, add a pinch of salt, and simmer for 10 to 12 minutes until just tender; drain and wipe the skillet dry.
3. Return the skillet to medium-high heat with the oil, add the bratwurst, and sear for 6 to 8 minutes, turning often, until deeply browned; transfer to a plate.
4. Add the butter and potatoes to the same skillet, cut sides down where possible, and cook for 5 to 6 minutes until golden and crisp at the edges; season with a pinch of salt and black pepper.
5. Add the sweet onion and cook for 4 minutes until glossy and lightly browned, then stir in the garlic, cabbage, caraway seeds if using, 1/2 teaspoon salt, and plenty of black pepper.
6. Nestle the brats back into the skillet, 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.
7. Uncover and cook 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 pass more mustard at the table.