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    Recipe for bratwurst and cabbage casserole with potato crust

    Sally Pasley Vargas for the Boston Globe

    Serves 4

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

    1. Set the oven at 350 degrees. Butter a 2-quart shallow baking dish.

    2. Transfer the cabbage and bratwurst to the baking dish, cover with foil, and bake for 20 minutes.

    3. In a large saucepan, combine the potatoes, a few generous pinches of salt, and cold water to cover. Bring to a boil, partially cover the pan, and simmer for 20 minutes or until the potatoes are tender. Drain them into a colander.


    4. Return the potatoes to the pot and mash with a potato masher. Add the milk, butter, salt, and pepper. With a wooden spoon, beat until smooth and fluffy.

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    5. Remove the cabbage mixture from the oven.

    6. Turn the oven temperature up to 450 degrees.

    7. Spoon the potatoes over the cabbage mixture and spread evenly. Make a design with a fork if you like. Bake for 12 to 15 minutes, or until the casserole is hot and the potatoes are starting to brown. Sally Pasley Vargas