Preheat the oven to 200°C or 392°F top to bottom heat.
Peel the potatoes. Wash the cabbage and pepper. Deseed the pepper. Chop all into rough about 2 cm large cubes. 500 gr potatoes, ½ white cabbage head, 1 red pepper
Heat the oil up on a frying pan and fry the bacon lardons until crispy. Then remove and rest in a separate plate.
75 g smoked bacon lardons, 2 tablespoon vegetable oil
Take the sausages and fry on each site until browned. Remove and place on the plate with the bacon. Add the cabbage and potatoes to the pan and fry for 5-7 minutes in the sausage/bacon fat.
4-6 bratwurst
Spice with sage, caraway seeds (if using), salt and pepper. Mix well and then add ½ cup of water to the dish.
1 ½ teaspoon dried sage, ½ teaspoon caraway seeds, 125 ml water, salt and pepper to taste
In an oven-proof casserole dish, combine the red pepper, bacon and the cabbage and potato mixture.
Place the sausages on top and cover with a lid.
Bake in the preheated oven for about 60 minutes.
To serve sprinkle with some chopped spring onions (optional).
A complementing side dish could be a green salad.
2 spring onions