1 head of cabbage
4 red potatoes (or whole fingerling)
2 TBSP olive or coconut oil
1 TBSP onion powder
1 TSP garlic powder
salt & peppa
Chop all veg in large chunks. Put the 1 TBSP of olive oil in a large deep skillet. Add onion first, let cook for a few minutes, then add the other veg.
Cut brats into thick slices.
In a separate skillet, add brats and fry until they are browned on each side.
Deglaze brats pan with 2 TBSP rice vinegar and 1/4 cup of water. Add brats and deglaze water to the deep skillet. Add spices, being generous with the salt. Stir frequently, then add 1/4 more cup of water and put a lid on, cooking on med-high to steam the veg. At the end, add a additional tsp of vinegar. (helps with cabbage syndrome) It is done when the vegetables are soft.
Serve with mustard.
This can also be made in the oven in a large roasting pan, but add extra onions. Maybe even pearl onions. 🙂