Grilled Bratwurst with Braised Cabbage (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
canola oil, for frying |
3 tablespoons butter |
1 small onion, minced |
1/2 head red cabbage, thinly sliced |
salt and freshly cracked black pepper |
pinch crushed red pepper flakes |
1/4 cup sugar |
1/4 cup apple cider |
1/4 cup chicken stock |
1 cup sour cream |
1 shallot, minced |
1 lemon, zested and juiced |
1 teaspoon cayenne pepper |
2 tablespoons chopped chives |
salt and freshly ground black pepper |
peels from 4 potatoes |
4 bratwurst sausages |
4 steak rolls, split on 1 side |
Directions:
1. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
2. Preheat a grill on medium-high.
3. Cabbage:
4. In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
5. Cremolata:
6. In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
7. Crispy Potatoes:
8. Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
9. Bratwurst:
10. Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
11. To assemble:
12. Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.
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