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The Boston Globe

Food & dining

Recipe for bratwurst and cabbage casserole with potato crust

Serves 4

Butter (for the dish)
6 cups cooked cabbage mixture
4 cooked bratwurst, thickly sliced
6 medium (2½ pounds) Yukon Gold or Yellow Finn potatoes, peeled and quartered
Salt and pepper, to taste
1 cup whole milk, heated until hot
3 tablespoons butter

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