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.
(For bratwurst, casserole)
12 precooked bratwurst
1 cup whole milk
5 tablespoons butter
1 large head red cabbage
6 medium (2½ pounds) Yukon Gold or
Yellow Finn potatoes
2 large onions
2 Granny Smith or other tart baking apples
4 bottles (12 ounces each) German-style beer
1 cup apple cider
1 cup cornichons or other pickles
Salt and pepper
1 tablespoon vegetable oil
6 tablespoons apple cider vinegar
¾ cup brown mustard
1 teaspoon caraway seed
¼ teaspoon black peppercorns
2 bay leaves
2 tablespoons brown sugar
4 crusty rollsSally Pasley Vargas can be reached at firstname.lastname@example.org.