We love one-dish
meals that can be “thrown together” quickly. Barry created this one using
cabbage from his vegetable garden. It’s a hearty, filling dish, and for me it indicates
the seasons are changing. Bring on all of those fall foods . . . and the fall decor as well!
Brat & Cabbage
Skillet 2 to 3 servings
About 1 tablespoon olive oil
1 onion, thinly sliced
2 garlic cloves, minced
2 garlic cloves, minced
2 baked potatoes, peeled & chopped (or leave peel on if
preferred)
¼ of a large cabbage, coarsely chopped
3 fully-cooked brats, sliced into thick chunks
About 1/3 cup white wine for deglazing the pan (or use beef
or chicken broth)
Kosher salt and pepper as needed
1. Heat
olive oil to a skillet set on medium high heat; add onions and sauté until
tender; add minced garlic near the end of cooking time.
2. Add
cabbage and cook until it starts to become tender – placing a lid on the pot
will create steam and aid in tenderizing.
3. Then
add potatoes and brats and cook until all is heated through, stirring
occasionally and deglazing the pan with wine or broth. Check for seasonings, adding
salt and pepper early in this step if needed.
Recipe without photos . . .
Brat & Cabbage
Skillet 2 to 3 servings
About 1 tablespoon olive oil
1 onion, thinly sliced
2 baked potatoes, peeled & chopped (or leave peel on if
preferred)
¼ of a large cabbage, coarsely chopped
3 fully-cooked brats, sliced into thick chunks
About 1/3 cup white wine for deglazing the pan (or use beef
or chicken broth)
Kosher salt and pepper as needed
1. Heat
olive oil to a skillet set on medium high heat; add onions and sauté until
tender.
2. Add
cabbage and cook until it starts to become tender – placing a lid on the pot
will create steam and aid in tenderizing.
3. Then
add potatoes and brats and cook until all is heated through, stirring
occasionally and deglazing the pan with wine or broth. Check for seasonings, adding
salt and pepper early in this step if needed.
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