What's for Dinner: Bratwurst with Sauteed Cabbage and Cucumber Potato Salad


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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.

Serves 4.

-- Adapted from Realsimple.com

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.


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