What's for Dinner: Bratwurst with Sauteed Cabbage and Cucumber Potato Salad
January 8, 2014 12:00 AM
Bratwurst with Sauteed Cabbage and Cucumber-Potato Salad
By Gretchen McKay / Pittsburgh Post-Gazette
Bratwurst with Sauteed cabbage and Cucumber Potato Salad
I welcomed the New Year with roasted chicken instead of pork and sauerkraut, so I'm running at a deficit with regard to luck in 2014. I'm hoping it's not too late to play catch-up with this recipe, which pairs roasted bratwurst with sauteed red cabbage and a creamy cucumber potato salad.
If you're counting carbs, skip the bun. Spicy mustard is a must.
3/4 pound new potatoes, sliced 1/4 inch thick (I used Yukon golds)
2 tablespoons olive oil, divided
Kosher salt and black pepper
4 bratwurst links (about 3/4 pound)
1/2 English cucumber, sliced
1/3 cup plain yogurt
1/4 cup chopped fresh dill
1/2 small head red cabbage (about 1/2 pound), thinly sliced
1/2 small onion, sliced
1 teaspoon caraway seeds (optional)
3 tablespoon white vinegar
4 hot dog buns
Spicy mustard, for serving
Heat oven to 450 degrees. Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a baking sheet. Roast for 5 minutes. Add bratwurst and continue to roast, turning the potatoes once, until they are golden and bratwurst is cooked through, 12 to 15 minutes more.
Transfer potatoes to a bowl and let cool slightly. Add cucumber, yogurt, dill and 1/4 teaspoon each salt and pepper and stir to combine.
Meanwhile, heat remaining tablespoon oil in a medium pot over medium-high heat. Add cabbage, onion, caraway seeds and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until cabbage and onion are tender, 6 to 8 minutes. Stir in vinegar.
Place brats in buns. Top with mustard and sauteed cabbage. Serve with potato salad.
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