This past weekend we took a quick trip to one of our favorite Florida spots, St Augustine Beach. It did actually warm up to the middle 60's and we even got a full day of sunshine, so we were very happy with the weather and for the much needed getaway.
On our return trip we stopped at a roadside farmers market and found lots of fresh goodies, including red and green cabbage that had just been harvested from the farm next door. I never even knew cabbage grew in Florida so I was kind of excited. Other local crops included grape tomatoes, tiny yellow tomatoes, fresh carrots and kale and even Brussels sprouts still on the stalk, which was really cool.
So we brought home a bushel of farm fresh veggies and it was time to make something yummy. The red cabbage was the first thing on my mind and I knew what I wanted to make. A totally German meal of red cabbage, candied with a bit of brown sugar and red wine, gold potatoes with a mustard vinaigrette and some German brats. This is a great meal to serve family style for guests and I guarantee you won't have many leftovers. If you do have leftovers, they are even better the next day. This is comfort food at its best.
There are 3 components to this meal, the braised cabbage, the mustard potatoes and the brats, so depending how much space you have on your stove, you can prepare this meal a couple different ways. I simmered the brats in a few cups of water and then kept them warm until ready to serve, but if you have access to a grill, that would make this dish even easier.
8 - 10 Brats - cooked to your liking and ready to serve
Braised Red Cabbage
4 Strips of Bacon, diced
1 large Yellow Onion, peeled and sliced
2 lbs Red Cabbage, cored and sliced
3 TB Brown Sugar
1/2 cup Chicken Stock
1/2 cup Dry Red Wine
Heat a large skillet over medium heat, add the bacon and cook until softened but not crispy. Add the onion and saute until tender, about 6 minutes.
Add the cabbage, brown sugar, stock and wine and stir. Cover and cook over medium heat until the cabbage softens, about 5 minutes. Remove the lid and cook until the liquid reduces slightly, about 10 minutes, stirring occasionally. Try not to overcook the cabbage, it should be just tender when served.
2 lbs Yukon Gold Potatoes
1/4 cup Red Wine Vinegar
1/4 cup Whole Grain Mustard
1/4 cup Dijon Mustard
3/4 cup Olive Oil
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
2 TB Olive Oil
1/2 tsp Dried Thyme
In a large pot boil the whole potatoes in salted water and cook until tender, about 30 minutes. Drain the potatoes and cool for 15 minutes or until cool enough to handle. Peel off the skin and cut the potatoes into 2-inch chunks. Set aside.
In a small bowl combine the vinegar and both mustards, salt and pepper. Whisk to combine and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the potatoes and thyme to the skillet and season lightly with salt and pepper. Cook for about 8 minutes, turning several times, until the potatoes are golden and crispy on the edges.
When potatoes are golden, remove the pan from the heat and drizzle the potatoes with a 1/2 cup of the vinaigrette and stir gently to coat. Serve the remaining vinaigrette at the table so each person can add more as desired.
Plating the Meal
Place the red cabbage onto a platter, line the edges with the mustard potatoes and place the brats down the center with a little extra cabbage over the brats. Serve immediately with the extra vinaigrette. Serves about 8 people. Enjoy!!
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