Brats and Cabbage

Prehea oven to 200ºF.

In large skillet, brown bratwursts. Remove to plate and keep warm in the oven. Do not clean the pan.

In medium bowl, whisk vinegar, sugar, water, olive oil and mustard.

Poke potatoes several times with prongs of a fork. Wrap loosely in paper towels and microwave on high for 2 minutes. Allow to cool for a few minutes. Cut potatoes in large bite size chunks.

Add potatoes to Ziploc bag with vegetable oil. Shake to coat. Heat same skillet over medium heat. Add potatoes and cook for 3–5 minutes, stirring several times.

Turn heat to medium low. Add onions to skillet with potatoes and cook 10 minutes or until potatoes are starting to brown, stirring several times. Add cabbage to skillet and cook for 10 minutes, stirring several times.

Pour 1/4 of the mustard vinegar sauce in pan with potato-cabbage mixture, cooking 1–2 minutes before repeating. Repeat process until all the sauce is gone.

Add brats back to the pan and warm for 1–2 minutes. Salt and pepper to taste.