Recipe: Braised Cabbage with Potatoes and Bratwurst

Ingredients

1 pound potatoes (Yukon Gold, chopped into half or quarter inch dice, skin on)
¾ teaspoon salt (+ extra to taste)
to taste pepper
1 pound bratwurst sausage (in links)
½ red cabbage (chopped into bite-sized shreds, core removed and discarded)
1 cup chicken broth
4 eggs (optional)
1 bunch watercress (or arugula, rinsed and big stems discarded)
1 tablespoon clarified butter (or other cooking fat that's good for high temperatures)

Heat a large sauté pan over medium-high heat and melt a thin layer of clarified butter.
Add the potatoes and ¾ teaspoon of salt, cooking until they begin to soften, about 8 to 10 minutes.
In a separate pan, cook the bratwurst until browned all the way through, about 5 to 6 minutes on each side.
Add the sliced cabbage to the pan with the potatoes and cook for 1 more minute.
Pour in the chicken broth, cover, and cook while stirring occasionally until the cabbage softens, about 5 minutes.
If using eggs, melt a tablespoon of butter in another pan over low heat and fry the eggs to desired doneness.
Divide the potato and cabbage mixture among bowls, top with bratwurst, sprinkle with watercress, and place a fried egg on top before serving.

Servings

Calories

542

Total fat

38g

Total carbohydrates

26g

Total protein

26g

Sodium

1715mg

Cholesterol

248mg