Brat & Cabbage Skillet – hurrah for seasonal foods!

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 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.