This is another Winecoach specialty from the old Dutch country, aka ‘Worst met rodekool met appeltjes’.
I love the sweet and sour taste the red cabbage and green apple offers to this mash and it is by far my favorite stamppot dish he makes!
Here is how:
Red Cabbage and Green Apple Mash with Bratwurst
- 5 beer brats (that’s how many come in a package)
- 2-3 medium size potatoes
- 1 jar of cooked red cabbage
- 1 Granny Smith Apple, chopped
- 1/4 cup milk
- Peel and cut the potatoes in quarters. Salt the water and cook over medium heat, about 20 minutes.
- Start the brats as they take longer to cook. Add 1 tbsp of butter, oil or bacon fat to the pan and sear the brats for about 3-4 minutes.
- Add 1/4 cup of water an simmer sausages allowing them to slow cook in the jus created, rolling them around. Add more water as needed, little by little. You want some leftover ‘Jus’ from the sausage in your mash.
- In a small pan, add red cabbage together with chopped apples. Mix them and allow them to heat together.
- Once brats are cooked, set them aside allowing ‘jus’ to simmer down further, turning into a reduced Jus for another 2-3 minutes.
- Roughly mash the potatoes along with the warm cabbage and apples. Add sausage jus And mix it all with a wooden spoon. I like this fairly chunky. It is delicious and the savory sausages and sweet and sour hints from the cabbage and green apples really brings the flavors together.