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Not Quite Irish Sausage and Cabbage

Bratwurst & Cabbage

Makes about 6 servings

2 tablespoons Kerrygold unsalted butter
1 medium yellow onion, finely chopped
12 ounces (3/4 pound) fresh bratwurst, cut into 1/2-inch wide slices
1 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 small green cabbage (about 28 ounces), shredded

1. Heat a wok or large saute pan over medium-high heat, then add the butter. When the butter has melted and the foaming has subsided, add the onions, bratwurst slices, salt, and pepper. Saute for 5 minutes (the onions should be soft), then add the garlic and continue cooking for an additional 2 minutes.

2. Add the shredded cabbage and reduce the heat to medium. Toss the cabbage with the other ingredients already in your pan until the cabbage starts to wilt. Then let it continue cooking for 10 minutes, stirring occasionally so that it cooks evenly, until the cabbage is tender, but not mushy. Remove the pan from the heat, taste, and add additional salt and pepper if needed. Serve immediately.