| Bratwurst, Cabbage & Potatoes 1 ½ cups
water4 medium red potatoes 4 bratwurst links1 medium green cabbage Mustard Butter Sauce 3 Tbs. butter 1 Tbs. German-style mustard | - Bring water to a boil
in a 4 ½ qt Dutch oven or soup pot.
- Scrub potatoes (do not peel); cut into pieces about 1 in. thick.
Cut the cabbage into 4 wedges. Remove the outer leaves and core from each quarter.
- When water is boiling place the potatoes in a single layer in the pot. Lay the bratwurst on
top of the potatoes and place the cabbage on the very top. Cover the pot and cook at a rolling boil for
15 minutes, or until the potatoes are tender.
- Microwave butter on low for 45 seconds, until melted.
Add the mustard and stir until smooth.
- Use a slotted spoon to remove cabbage, sausage, and
potatoes from the pot. Serve with Mustard Butter sauce. (If you like you can brown the
brats for a few minutes in a skillet to give them more color before serving.)
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