Sausage and Cabbage Harvest Skillet

A quick and hearty skillet meal featuring savory bratwurst sausages, tangy sauerkraut, and tender potatoes with a hint of caraway, complemented by sweet bell peppers.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 3
• Cuisine: Swiss
• Difficulty: Easy
• Cost: $4.00/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• sauté
• comfort food
• savory
• quick
• kid-friendly

Ingredients

• 1 pound cooked bratwurst sausages (cooked, sliced into 1/2-inch rounds)
• 1 pound small red potatoes (quartered)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 green bell pepper (cored, seeded, chopped)
• 15 ounce sauerkraut (drained)
• 1 tablespoon Dijon mustard
• 0.5 teaspoon caraway seeds
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Place quartered red potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 5-7 minutes, or until just tender. Carefully drain and set aside.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced cooked bratwurst sausages and cook for 3-4 minutes, turning occasionally, until lightly browned.
3. Add chopped yellow onion and green bell pepper to the skillet. Cook for 3-4 minutes, stirring, until vegetables begin to soften.
4. Stir in the drained sauerkraut, cooked red potatoes, Dijon mustard, caraway seeds, salt, and black pepper. Mix well to combine.
5. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring occasionally, until all ingredients are heated through and flavors have melded. Remove from heat and serve hot.

Notes

For an extra crispy texture, increase the heat to medium-high during the last few minutes of cooking and stir less frequently to allow the potatoes to brown.

Nutrition (per serving)

• Calories: 620
• Protein: 32 g
• Carbohydrates: 47 g
• Fat: 34 g
• Fiber: 8 g
• Sodium: 1350 mg
• Saturated Fat: 12 g
• Sugar: 7 g
• Cholesterol: 100 mg