Search This Blog

Steve's Cooking

My photo
Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, November 18, 2014

Grilled Brats With Braised Cabbage and Apples by Steven Dolby

Click here for Recipe Conversion Charts

Subscribe to me on YouTube

(Serves 2 people)

Quick braised cabbage

1/2 Medium yellow onion (sliced)
2 Garlic cloves (thinly sliced)
1 Tbsp olive oil
300g Napa cabbage (remove the stem and tough core)
1 Tsp caraway seeds
4-5 Sage leaves (chiffonade)
Salt (pinch)
3 Tbsp red wine vinegar
Ground black pepper (pinch)

Quick mustard dressing

2 Tsp dijon mustard
1 Garlic clove (minced)
1 Tbsp red wine vinegar
4 Tbsp olive oil
1 Tbsp water

Sage cream

3 Tsp sour cream
6 Sage leaves (chiffonade)
Lemon juice (to taste)
Salt & ground black pepper (to taste)

Other ingredients

180g Gala apples (cut into wedges)
2 Tsp sugar
Beer bratwursts (cut in half)
Finish with fresh parsley (roughly chopped)


For Braised Cabbage:

1. Into a pan, pour olive oil, add onion and sweat over low flame for 5-6 minutes.

2. Add garlic slices and cook for 2 minutes.

3. Into the pan, place the cabbage leaves, followed by caraway seeds and sage. Season with salt and pepper.

4. Pour red wine vinegar, cover and cook over low flame for 5-6 minutes.

For Mustard Dressing:

5. Into a jar, combine mustard, minced garlic, red wine vinegar, olive oil, and water. Cover with lid and shake well.

For Sage Cream:

6. In a bowl, add sour cream, sage leaves, lemon juice, salt, and pepper. Mix well and pop into the fridge.


7. Into a pan, add apple wedges, followed by sugar. Cook for 5-6 minutes or until apples are almost tender.

8. Into a hot grill pan, place the brats and cook until done. When cooked leave to rest. Cut in half.


9. Serve Brats over apples along with and braised cabbage, mustard dressing and sage cream.

No comments:

Post a Comment