Thursday, January 20, 2011

Creamy Cabbage, Knockwurst and Mashed Potato Recipe

It's time to hit the grocery store. I looked in my coffers this morning and was out of just about everything. I spied a head of cabbage and potatoes and not much else. I hate grocery shopping and put it off until I absolutely have to go. So, what to do with a cabbage and potatoes? I riffled through the freezer and found some knockwurst I had bought at the market a while ago and came up with this dish. It is scrumptious.

I always bake my potatoes before mashing. They have a wonderful flavor when prepared this way. Pierce the potatoes and place them in a 375 degree oven.

Fry some bacon. I had duck bacon so that is what I used but you can use any kind of bacon you have on hand. After the bacon is done remove it and set it aside. Leave the grease in the pot.

Slice your cabbage in two.

Quarter it and slice the thick inner stem away.

Slice the rest of the cabbage.

Place the cabbage in the pot. I did not have much bacon grease so I added 3 tablespoons of butter.

Sprinkle in about 3 T. of granulated onion. I was out of onions or I would have used a whole fresh large onion.

Add about a tablespoon of cracked pepper, 2 teaspoons of salt and a good grating of nutmeg.

Mix it all together stirring any browned bits from the bottom of the pot.

Stir in 2 cups of cream. You can use half and half or whole milk in place of the cream.

Continue to cook over low heat until the cabbage softens. Stir it every so often.

Beautiful knockwursts. I baked these for about 25 minutes in a 350 degree oven.

You can see the cabbage softening.

Cut the baked potatoes in half and scrape the potato out of their skins.

I place the cooked knockwursts in a griddle pan to give them some color.

Add a couple tablespoons of cracked pepper and a couple teaspoons of salt to the potatoes along with 4 tablespoons of cream cheese and 5 tablespoons of butter.

Pour in whole milk as you mash the potatoes until you get them to the consistency you like them.

Serve the potatoes on the bottom. Add the cabbage on top of the potatoes and ladle some of the juice over the cabbage and potatoes. Slice the knockwurst and serve it on top. I serve it with grainy German mustard on the side. This would be good served with horseradish as well. You can also crumble the cooked bacon over the top.