At the End of Summer…

It’s been a while since I posted about a recipe, so today I wanted to share something simple but good.  I improvised this recipe with ingredients we found at the local farmers market.  Since the market days are almost gone, I thought I would take the opportunity to make something as an homage to this transitional time of year between summer and the beginning of fall…

Bratwurst over red cabbage and local thin baby carrots

4 bratwurst (I used the local pale ale beer version)

1/4 red cabbage chopped

1/4 red onion chopped

2 apples (any will do, but I used Gala)

2 Tbsp of butter

1 Tbsp of cream

1 handful of thin baby carrots

4 Thai peppers (seeded, de-veined and minced)

1/4 cup of cilantro finely chopped

1 Lemon (for zest and Juice)

2 Tbsp of olive oil

Pinch of pumpkin spice

Pinch of cumin

Salt and Pepper to Taste

Directions

Pre-heat the oven to 385 F

For the bratwurst: Marinate the bratwurst with the combination of cilantro, Thai peppers, garlic, the juice of one lemon,  olive oil, a pinch of cumin, salt and pepper to taste.  Set aside.

For the carrots: If you have the luck to find local carrots, the best thing to do is not put too much on them, since you want to appreciate the natural flavor.  Just spray a baking sheet with olive oil, line the carrots and sprinkle with salt and pepper.  Set aside

Preparing the cabbage: First, sautee the onions over medium heat until lightly browned, about 2 to 3 minutes.  Then add the apples and cabbage and sautee for another 3 minutes. Add the butter until melted, then transfer these ingredients to a glass baking container, cover with foil, and set aside

Finally, take the bratwurst and place them on a grill/oven pan and put them in the oven in the bottom rack. Using the middle rack for the cabbage and the top one for the carrots, we cooked the carrots for about 20 minutes or until tender.  We baked the cabbage for about 25 minutes, and the bratwurst for 35 to 40 minutes. In the meantime,  take the leftover marinade from the bratwurst and pour it onto a saute pan.  Cook until lightly brown, then add the cream and keep cooking for another couple of minutes; this will be the sauce for the final dish.  Enjoy with a good California Pinot Noir such as Layer Cake. Buen provecho!