I usually grow 15-20 red cabbages (I admit, primarily for the beautiful color) every summer in my vegetable garden, with most of them gifted to friends before I even think about using one of the cabbages myself. So, with the Autumnal Equinox occurring this week, I thought it made sense to finally have a cabbage dinner, on the last night of summer.
This was the second time I've made this Suzanne Goin recipe for Sausage with Mustardy Fried Potatoes and Braised Cabbage. This time, however, I substituted Chicken-Apple Sausage for the Bratwurst used the original recipe. It's your call on what type of sausage to use, but I do believe the Bratwurst wins...
I suggest making the Citrus-Spiced Red Cabbage a day or two ahead if possible; just to reduce time spent in the kitchen the day of finishing and serving. A hearty meal for 4 persons.
Sausage with Mustardy Fried Potatoes and Citrus-Spiced Cabbage
• recipe by Suzanne Goin via Food & Wine Magazine, recipe adapted
• 1/8 cup diced shallots
• 1/8 cup red wine vinegar
• 1/8 cup whole-grain mustard
• 1/8 cup Dijon mustard
• 3-ounces (3/8 cup) plus 2 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1 1/2 pounds Yukon Gold potatoes
• 6 bratwursts
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped parsley
• Citrus-Spiced Red Cabbage (recipe follows)
• 1 bunch of watercress, thick stems discarded (or a handful of arugula)
1. In a small bowl, combine the shallots and vinegar and let stand for 5 minutes; stir in both mustards. Whisk in 3-ounces (3/8 cup) of the oil and season the vinaigrette with salt and pepper. Reserve.
2. In a pot of salted, boiling water, cook the potatoes until tender, about 30 minutes. Drain and let cool slightly, then remove the skins. Break potatoes into chunks.
3. Light a grill or preheat a grill pan. Grill the bratwursts over moderate heat, turning until heated through and cooked, 10 to 15 minutes.
4. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning with a thin metal spatula until golden and crisp. Remove the pan from the heat and add 1/2 cup of the vinaigrette plus the parsley. Season with salt and pepper and toss to evenly coat.
5. Arrange half of the Citrus-Spiced Red Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress (or arugula) over the cabbage. Top with half of the Bratwursts. Repeat with the remaining cabbage, watercress/arugula and bratwursts.
Citrus-Spiced Red Cabbage
• One 1-pound red cabbage-halved, cored and sliced 1/8-inch thick
• 1/2 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 1/3 cup sugar
• 1/4 cup unsalted butter
• 1 large onion, thinly sliced
• 2 teaspoons fresh thyme leaves
• 1 árbol chile with seeds, crumbled (I used a big pinch of red pepper flakes)
• 1/2 teaspoon ground allspice
• Kosher salt
• Freshly ground pepper
• 1 1/2 cups dry red wine
• 1/2 cup port
1. In a large bowl, combine the cabbage, lemon juice and orange juice. Let cabbage stand at room temperature for 1 hour, tossing occasionally.
2. Set a large enameled, cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook, without stirring, until melted and starting to caramelize. Stir in the butter. Add the onion, thyme, chile, allspice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized. Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 up. Add the cabbage and any accumulated juices and 1 teaspoon of salt. Cook over moderate heat, stirring often, until the cabbage is tender and glazed, about 20 minutes. Season with salt and pepper.
TAKE a LOOK: