Brats and Cabbage
This family-friendly easy skillet recipe comes together in less than 30 minutes combining bratwurst, onions, potatoes, and cabbage into a super tasty tangy mustard vinegar sauce.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings
- Category: pork main dish
- Method: stove top
- Cuisine: German
Ingredients
- 5 bratwurst sausages
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons water
- 3 tablespoon olive oil
- 1 tablespoon mustard (I used beer & brat mustard)
- 2 large red potatoes
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1/2 head green cabbage sliced thin
- Salt and pepper to taste
Instructions
- In a large skillet, brown the bratwursts. Remove to a plate and place in oven at 200 degrees. Do not clean the pan.
- In a medium bowl, whisk vinegar, sugar, water, olive oil, and mustard.
- Poke potatoes several times with prongs of a fork Wrap loosely in paper towels and microwave on high for 2 minutes. Allow them to cool for a few minutes. Cut potatoes into large bite-size chunks. Add the potatoes to a Ziploc bag and add 1 tablespoon of vegetable oil. Shake to coat. Heat the same skillet over medium heat. Add potatoes and cook for 3-5 minutes, stirring several times. Turn heat to medium-low. Add onions to skillet with potatoes and cook 10 minutes or until potatoes are starting to brown, stirring several times. Add cabbage to skillet; cook for 10 minutes. Stirring several times. Pour 1/4 of the mustard vinegar sauce into the pan with the potato/cabbage mixture cooking for 1-2 minutes before repeating. Repeat the process until all the sauce is gone.
- Add brats back to the pan and warm for 1-2 minutes. Salt and pepper to taste.
Notes
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- Use good quality bratwurst with tender casings.
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- Give the bratwursts a good browning, and they will finish baking in the low-degree oven while you work on the rest of the recipe. We like ours almost burnt but to each his own.
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- Use your favorite German mustard; feel free to use it a tad more if you are a huge mustard fan.
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- Red potatoes work best for this, but golden potatoes would work too. They keep their shape better than Russet potatoes in a recipe like this.
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- Stir the skillet every couple of minutes while cooking this recipe. You want things to brown but not stick to the bottom of the pan.