A delicous and hearty German Bratwrust Casserole with Cabbage and potatoes.
Servings 4 people
caserrole dish with lid
- 4-6 bratwurst
- 500 gr potatoes 1 lbs
- 800 gr white cabbage 1 ½ lbs
- 1 red pepper
- 2 tablespoon vegetable oil
- 75 g smoked bacon lardons 2.5 oz
- 1 ½ teaspoon dried sage
- ½ teaspoon cumin seeds (optional)
- 125 ml water ½ cup
- salt and pepper to taste
Preheat the oven to 200°C or 392°F
Peel the potatoes. Wash the cabbage and pepper. Deseed the pepper. Chop all into rough about 2 cm large cubes/squares.
Heat the oil up on a frying pan and fry the bacon until crispy. Then remove and rest in a separate plate.
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.
Spice with sage, cumin (if using), salt and pepper. Mix well and then add ⅛ l water to the pot.
Add the mixture into a oven proof casserole dish.
Place the sausages on top and cover with a lid.
Bake in the preheated oven for about 60 minutes. After 45 minutes remove the lid, add the bacon to the top and back the remaining 15 minutes without the lid.
To serve sprinkle with some chopped spring onions.( optional).
A complementing side dish could be a green salad.
This dish will keep in the fridge, in an airtight container up to 4 days. You may even find it tastes even better the next day when the flavours had time to infuse.
You can substitute the Bratwurst with a vegetarian alternative. Instead of bacon you can use mushrooms.
Calories: 515kcal | Carbohydrates: 37g | Protein: 17g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 729mg | Potassium: 1201mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1146IU | Vitamin C: 136mg | Calcium: 120mg | Iron: 3mg