Bratwursts with Braised Red Cabbage and Potatoes

• portioner: Serves 4

Ingredienser

1 pound small red potatoes, unpeeled, halved

1½ teaspoons table salt, divided, plus salt for cooking potatoes

4 tablespoons unsalted butter, softened, divided

½ teaspoon pepper, divided

2 pounds bratwurst

½ head red cabbage, halved, cored, and sliced ¼ inch thick (6 cups)

1 Gala apple, cored and cut into ½-inch pieces

1 tablespoon packed brown sugar

1½ teaspoons minced fresh rosemary

2 tablespoons cider vinegar

Instruktioner

1. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain. Transfer to bowl and toss with 2 tablespoons butter, ¼ teaspoon pepper, and ¼ teaspoon salt. Cover with foil and set aside.

2. Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add bratwursts and cook until well browned all over, about 6 minutes. Transfer bratwursts to plate.

3. Combine cabbage, apple, sugar, rosemary, ¾ cup water, remain- ing 1¼ teaspoons salt, remaining 1 tablespoon butter, and remaining ¼ teaspoon pepper in now-empty skillet. Nestle bratwursts into cab-

bage mixture; bring to boil; cover; and cook until bratwursts are cooked

through, 6 to 8 minutes. Transfer bratwursts to platter. Stir vinegar into

cabbage mixture and cook until liquid evaporates, about 5 minutes.

Serve cabbage and bratwursts with potatoes.