Bratwurst With Sautéed Cabbage and Cucumber Potato Salad

bratwurst-cabbage-cucumber-potato-salad
Photo by Christina Holmes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 553 calories
    • Fat 31 g
    • Sat Fat 10 g
    • Cholesterol 63 mg
    • Sodium 1,281 mg
    • Protein 22 g
    • Carbohydrate 46 g
    • Sugar 8 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 127 mg

Heat oven to 450° F. Toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast for 5 minutes. Add the bratwurst to the baking sheet and continue to roast, turning the potatoes once, until the potatoes are golden and the bratwurst is cooked through, 12 to 15 minutes more.Transfer the potatoes to a medium bowl and let cool slightly. Add the cucumber, yogurt, dill, and ¼ teaspoon each salt and pepper and stir to combine.Meanwhile, heat the remaining tablespoon of oil in a medium pot over medium-high heat. Add the cabbage, onion, caraway seeds (if desired), and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the cabbage and onion are tender, 6 to 8 minutes. Stir in the vinegar.Place the bratwurst in the buns. Top with the mustard (if desired) and sautéed cabbage, dividing evenly. Serve with the potato salad.

Ingredients

  1. Check 3/4 pound new potatoes, sliced 1/4 inch thick
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 4 bratwurst links (about 3/4 pound)
  5. Check 1/2 English cucumber, sliced
  6. Check 1/3 cup plain yogurt
  7. Check 1/4 cup chopped fresh dill
  8. Check 1/2 small head red cabbage (about 1/2 pound), thinly sliced
  9. Check 1/2 small onion, sliced
  10. Check 1 teaspoon caraway seeds (optional)
  11. Check 3 tablespoons white vinegar
  12. Check 4 hot dog buns
  13. Check spicy mustard, for serving (optional)

Directions

  1. Heat oven to 450° F. Toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast for 5 minutes. Add the bratwurst to the baking sheet and continue to roast, turning the potatoes once, until the potatoes are golden and the bratwurst is cooked through, 12 to 15 minutes more.
  2. Transfer the potatoes to a medium bowl and let cool slightly. Add the cucumber, yogurt, dill, and ¼ teaspoon each salt and pepper and stir to combine.
  3. Meanwhile, heat the remaining tablespoon of oil in a medium pot over medium-high heat. Add the cabbage, onion, caraway seeds (if desired), and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the cabbage and onion are tender, 6 to 8 minutes. Stir in the vinegar.
  4. Place the bratwurst in the buns. Top with the mustard (if desired) and sautéed cabbage, dividing evenly. Serve with the potato salad.