For the roasted potatoes
- 4 Red potatoesrusset potatoes about 2 lbs. total
- Saltto taste
- 3 tbsp Buttermelted
- White pepperto taste
For the red cabbage
- 1 lb. Red cabbagevery thinly sliced about 8 cups
- 1 Red onionquartered and thinly sliced
- ½ cup Apple ciderunfiltered
- ¼ cup Dijon mustardgrainy
- ¼ cup Sugar
- ¼ cup Red wine vinegar
- 2 tbsp Canola oilor other neutral-flavored oil
- 1 tbsp Old bay seasoning
- 1 tsp Cumin seeds
- 1 tsp Caraway seeds
- 1 Bay leaflarge
- Saltto taste
- Black pepperto taste
For the sausages
- 4 fresh Bratwurstsbratwurst or weisswurst
- 4 Knockwurstlarge
- Canola oila drizzle of canola or other neutral-flavored oil, to crisp the sausage casings
- 4 Picklesor cornichons
Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes
I make this Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes when I am craving a taste of my grandmother’s rustic home cooking. I love the earthy flavor of the red cabbage and it is really good when it’s combined with crisp roasted potatoes and juicy sausages.
Start by making the roasted potatoes. I usually give them a quick boil before crisping them up in a very hot oven. To cook the red cabbage, simply place all the ingredients in a large pot and bring them to a boil. While the red cabbage simmers, cook the sausages in a large skillet. Serve with mustard and pickles for a really rustic and tasty dish!
To make my Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes, you will need the following ingredients:
Steps to make Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes
Preheat the oven to 500 °F.
Lightly cook the potatoes
Reduce heat and simmer
Roast potato chunks
Make the red cabbage
Place the red cabbage, onion, apple cider, mustard, brown sugar, oil and seasonings in a large pot. Bring to a boil over high heat. Reduce the heat to medium-low. Cover the pot and continue to cook for about 20 minutes, stirring occasionally, until the cabbage is crisp-tender. Remove the bay leaf and discard.
Cook the sausages
Crisp up the sausages
Remove the sausages from the pan and drain the water out of the skillet. Add a dash of oil and heat it over medium-high. Return the sausages to the pan and cook them for 2-3 minutes, turning occasionally, until they are crisp and browned all over. Slice each sausage into 3 or 4 pieces on a sharp angle.
WOW first recipe ive ever seen with white pepper in it very cool!
Excited to try this out today it looks amazing and its from my boyfriends homeland!
Thanks gonna bookmark this page since everything is good.
It is FANTASTIC with some chutney sauce on the top enhances the flavor and makes your mouth explode lol.
So much going on in this recipe but it's totally worth it, everything blends really well and taste great.
Not even surprised this turned out great and that it's German! You always make some dope cultured food Jelena can't wait to see what else you come up with.
The appearance is not attractive at all sadly..it taste good but looks bad would work on the design a bit more
Won't complain too much but the flavor needs a bit more work was very dry
The flavor exceeded my expectations thx :)
Loved this German cusine its easy and heavy perfect for dinner or lunch even if you need to stay full for a long time
Love love LOOOVE this meal though I dodged the pickles and had jalapenos on the side for a bit of spiciness.
Well done! Verified!
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