This Braised Cabbage with Potatoes and Bratwurst recipe brings together an unlikely combination of ingredients that creates one tasty, satisfying meal, which can be served for dinner or breakfast (or lunch!). I especially love the variety of flavors and colors and the fact that I never cooked with or even thought I liked red cabbage before experimenting with it for this meal.
It just goes to show that you are never too old to try something new. And I will add that it wasn’t until the 3rd time I served this dish that my girls really started to appreciate it and say, “Wow, mom this is so good!” (which is music to any mother’s ears!). I do think it was the egg on top that won them over. Fried eggs are quite the delicacy at my house for some reason. Anyway, enjoy! :)
Braised Cabbage with Potatoes and Bratwurst
- ghee aka clarified butter (or other cooking fat that's good for high temperatures)
- 1 pound potatoes Yukon Gold, chopped into half or quarter inch dice (skin on)
- 3/4 teaspoon salt + extra to taste
- pepper to taste
- 1 pound bratwurst sausage in links
- 1/2 red cabbage chopped into bite-sized shreds (with core removed and discarded)
- 1 cup chicken broth
- 4 eggs optional
- 1 bunch watercress (or arugula) rinsed and big stems discarded
Heat a large saute pan over medium high heat and melt a thin layer of clarified butter. Add the potatoes and 3/4 teaspoon of salt and cook, stirring occasionally, until the potatoes begin to soften, 8 to 10 minutes.
Meanwhile, start cooking the sausage either in a separate medium saute pan over medium heat (with a tablespoon of clarified butter or olive oil) or on the outdoor grill. Cook until the sausage is brown all the way through, about 5 or 6 minutes on each side.
Add the sliced cabbage to the pan with the potatoes and cook for 1 more minute. Pour in the broth, cover with a lid, and cook while stirring occasionally until the cabbage has softened, about 5 minutes.
Meanwhile, if topping this dish with fried eggs, start another medium saute pan over low heat and melt a tablespoon of butter. Carefully crack the eggs into the pan without overlapping them, season with a little salt and pepper, and let them cook undisturbed for a couple minutes until the white part of the egg is almost completely opaque. Carefully flip over the egg and cook for another minute or two (still on low) or until the yolk is the desired doneness.
Divide the potato and cabbage mixture evenly among 4 big bowls, top each with a link of sausage, and then sprinkle with the watercress (or arugula) leaves. Carefully place a fried egg on top and serve warm.
*To made recipe egg-free, omit the eggs from recipe.
We recommend organic ingredients when feasible.