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The Boston Globe

Food & dining

Start with bratwurst and cabbage, end with two hearty meals

Stormy weather invariably comes with a craving for food with heft, and this classic combination of bratwurst and cabbage will satisfy that. The universally popular German pub dish, served on a roll with brown mustard and pickles, is revamped here with slightly sweet-and-sour red cabbage. Simmer the bratwurst in beer with onions and spices to give them maximum flavor, then brown the sausages in a little oil until the skins glisten.

All you need to do for a weeknight follow-up is make plenty of mashed potatoes. Layer some of the cooked cabbage and sliced bratwurst in a baking dish and top with the golden mash. Make a swirly design with a fork, bake until the edges brown, tuck into your hearty dish, and stay warm.

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