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
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
Recipe Notes
*To made recipe egg-free, omit the eggs from recipe.
We recommend organic ingredients when feasible.
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laramealor.com
February 24, 2014 at 12:35 pmLove Yukon potatoes! Can’t wait to try this.
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Jeanette
February 24, 2014 at 5:54 pmFound my St. Patricks day dinner :) Thanks!
Tinsley
February 25, 2014 at 8:14 amSound delicious! What brand of bratwurst?
Lisa
February 25, 2014 at 2:51 pmI got it from our local farmers’ market!
Margaret Anne @ Natural Chow
February 28, 2014 at 11:12 amI know what you mean about the fried eggs! I really can’t wait to try this recipe. It looks soooo good. Great job!
Cicana
February 28, 2014 at 11:51 amSounds great! Bookmarked,immediately. I look forward to hearing more good things from you.
about healthy food
Sushi Knife Store
February 28, 2014 at 5:50 pmI love this!
Erin Bilik
March 1, 2014 at 6:27 pmJust made this for dinner. So yummy! Kids tried the cabbage and actually liked it! Thank you so much for the recipe.
Koby Laffer
March 3, 2014 at 8:57 pmSo delicious. I love cooking this for my family. Can’t wait for new recipe. Thanks!
Jackie
March 4, 2014 at 1:37 pmLOVE this easy recipe. We made it last night for dinner and the entire family enjoyed it. We used some venison dill brats and it was amazing!!
Jaime
March 5, 2014 at 10:28 pmHi there! I’m new to the real food movement. This recipe looks amazing, but I guess I didn’t think that bratwurst (or sausage in general)was considered real food. I’d love a little guidance along these lines if you’re able. :) Thanks!
Assistant to 100 Days (Amy)
March 10, 2014 at 2:11 pmHi there, Jaime. While it is not an item Lisa serves often, when she does buy meats such as bratwurst, they are purchased through a local farmer who processed the meat as well. :) ~Amy
Kathryn
July 2, 2015 at 6:21 pmCould I make this with green cabbage and red potatoes?
Amy Taylor (comment moderator)
July 7, 2015 at 12:27 pmI don’t see why not. ;)
Carolyn
March 12, 2014 at 7:11 pmMade this for dinner tonight and it was great!
Terri
July 30, 2014 at 5:35 pmMade this recipe a few weeks ago. It was yummy!!
RebeccA
March 5, 2015 at 3:45 pmDo you think I could make this sweet potatoes? It’s all I have on hand… Or could I just omit the potatoes?
Amy Taylor (comment moderator)
March 17, 2015 at 10:15 amHi there. We are not usually able to answer recipe questions in real time. Did you give it a try? Sweet potatoes are among my very favorite foods but it would definitely lend a different flavor to this dish.
Becca
August 4, 2015 at 6:58 pmYum! I added onion to the potato and cooked the cabbage separately with the chicken broth. It was delicious! Very similar to our favorite meal at the local German restaurant (except their red cabbage is sweet & sour and their potatoes have bacon in them). I’ll definitely make this again!
Amy Watson
June 26, 2017 at 7:17 pmCan you substitute green cabbage for the red?
Amy Taylor (comment moderator)
July 5, 2017 at 11:19 amYou can.