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.