Easy Oven Dinner, Foil Roasted Cabbage & Brats (or you can throw this on the grill).

Big flavor roasted cabbage in no mess foil packages.
This lazy dinner is so low on clean up and preparation and so big in taste that it ranks high overall.  I am fortunate to have a local Butcher shop, Rivertown Meats, that specializes in custom made sausages.  Randy Pearson the owner has mastered making brats out of turkey.  Yes, can you believe it?  And, I might add it is delicious!  Brian even likes it and has no inclination he is enjoying turkey, which is not a favorite of his.

The roasted cabbage is tender-crisp and flavorful.  We like cabbage and this was adapted from a recipe currently making it way on Pinterest.

Ingredients for Roasted Cabbage and Brats:

1/2 head cabbage
4 slices thick cut platter bacon
juice of 1 lemon
1 T. Worcestershire sauce
1/4 t. kosher salt
1/4 t. freshly ground black pepper
4 brats

Preheat the oven to 425 degrees F.  If you have a small broiler pan place it in the oven to preheat.  I use a pantry chef clay roaster with a ridged bottom but a metal broiling pan would also work.

Using a kitchen scissors snip the bacon into small pieces into a small  heavy skillet and fry until crisp.  Remove the bacon bits with a slotted spoon and set aside.  Turn off the heat and add the lemon juice, Worcestershire sauce, salt, and pepper to the hot drippings and stir to combine.  Cut the cabbage into 4 wedges.

Tear 4 pieces of foil large enough to wrap the cabbage without leaks.  Center a cabbage wedge in the center of each set of foil.  Drizzle the warm dressing evenly over the four slabs of cabbage and sprinkle each equally with the crumbled bacon.  Draw the foil up around the cabbage and seal tightly.

Place the brats onto the hot broiler pan and put the foil packets in a small rimed flat pan and into the oven. (This to catch any possible leaks.)   Roast 35-45 minutes turning the sausages half way through the cooking time.

Serve with your favorite spicy mustard.  Yield 2-3 servings.

1 comment:

Myrna said...

My, this looks tasty. We are fans of brats and also cabbage. Had not thought of fixing it this way, though. Guess this might be dinner one night this week. Thanks for the recipe.