It’s 58 degrees on August 27 and it feels like fall. Yesterday it felt
like fall when the kids and I took an all-day drive and explored some small towns on two-lane highways south and west of the 313. We
had a great time but thanks to on-and-off drizzle and the unseasonable temps, we felt chilly and were ready for a supper of warm and quick-to-make comfort food.
We stopped at a roadside produce stand not far from Dundee, and I spied some cabbage and red potatoes that would saute nicely with the last of the bratwurst I’d picked up on Sunday at Willi’s Sausage in Frankenmuth.
The dish would go well with spicy mustard and Siebenfelder bread from Frankenmuth’s Bavarian Inn.
A quick meal that seems more like October than August.
(After I thought about it, I realized the ingredients were purchased roughly in the alignment of Longitude -83.7.
What—you mean you don’t think about these things?)
LONGITUDE -83.7 COMFORT FOOD
This served the 4 of us. Adjust amounts according to your appetite.
1 Spanish onion, sliced
3 pre-cooked bratwurst, sliced
1/2 head cabbage, sliced
1/2 cup beer
6 small red potatoes
salt and pepper
In a large pan heat the oil and saute the onions until soft or slightly caramelized. Meanwhile, boil the potatoes.
Add the sliced cabbage to the onions and cover with lid. When the cabbage starts to soften, add the sliced bratwurst, beer and caraway seeds (a teaspoon or so). Saute til warmed.
When potatoes are tender, cut in half or quarters and add butter, salt, and pepper to taste.
Serve with a spicy mustard and good bread. Chunky applesauce would have gone nicely, too. (I’ve also made this dish with chunks of apple tossed in at the end til warmed through.)