Being born and raised in New England, the rules of southern living are a little foreign to me. That’s why I loved to get a copy of The Southern Living Party Cookbook. This book covered many aspects of the south that I never experienced, like crab boils and chuck wagon dinners. The author, Elizabeth Heiskell, was raised in the Mississippi Delta, so she came with a full knowledge of all things southern. [Read more…]
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I have a guest post today by writer Jane Edwards. She writes about how to make your own cooking videos at home as a family activity. Check it out below:[Read more…]
Now that we are in the full swing of summer, it’s time for easy recipes that can be made on the grill. This recipe for Cast Iron Asparagus and Peppers is perfect because it can be made on the grill or in the oven. It’s also very good for you, veggies and olive oil with just a bit of seasoning will give you a ton of flavor that you will love! I used my 10 inch cast iron skillet, see here. I love using this because it works just as well as my 12 inch but can handle stuff like this with ease. This can cook while you have your main course cooking and you don’t need to worry about it. The cast iron helps everything roast evenly. Cast Iron Asparagus and Peppers is a perfect easy summer side for your hot and relaxing nights. [Read more…]
Who doesn’t love a relaxing Sunday? You hang out at home, catch up on some housework, no activities to run around to. It’s also a great day to try some slow cooked recipes. These Braised Short Ribs take some time to cook but come out so tender and delicious. You will love how easy these are.
Pan-seared bratwurst and cabbage is an easy to make dinner that stands on its own with no need for exotic spices or arduous preparation.
Up to this point, Domesticated Wild Child has focused on recipes using kielbasa such as Skillet Kielbasa Mac and Cheese Penne or Kielbasa Potato Bake. This is because the smoked flavor and texture of kielbasa plays so well with a variety of other ingredients. Bratwurst on the other hand is typically filled with raw pork or veal that when cooked, create this wonderful savory juice that is better supported than combined. Our dish today adds rice to place the bratwurst on top and capture that run off from the sausage. We’ve also added a bit of bacon to the sautéed cabbage to give it a nice crisp salty punch.
If you’d like to learn more about the different types of sausages and their characteristics check out this guide used in preparation for this recipe.
quarter head of cabbage
1 slice of bacon
quarter of an onion
Pat of butter
1 cup of rice
To 1 cup cooked rice, add one can of sliced mushrooms, drained.
Keep rice warm.
Begin cooking German bratwurst in a cast iron skillet. Turn as needed until you see a nice light brown crust forms. Make sure to use a cooking thermometer to ensure the pork or veal reaches a safe 160 deg Fahrenheit temperature.
While the bratwurst is cooking, start on the cabbage and bacon.
Slice 1/4 onion and 1/4 head cabbage.
Cook 1 slice bacon. Set aside to cool then dice.
Drain all but about 1 Tbsp of the bacon grease from the frying pan.
Dump the onion, cabbage, and bacon into the pan with the grease and sauté to cook through.
By the time the cabbage is ready, the bratwurst should be done.
Add 1 Tbsp butter to the rice and stir it in to melt the butter.
Plate the rice first and set the cooked bratwurst on top of the rice and finish off with a scoop or two of the cabbage beside the rice.