INGREDIENTS

• 1 pack Lottie’s Bratwurst, sliced on a bias into ¼ in medallions 
• ½ head cabbage, medium diced
• 1 small onion, small diced
• 1 clove garlic, microplanes
• 4-5 russet potatoes, small diced
• 6 cups chicken stock
• 1 tbsp Worcestershire
• 1 tbsp stone ground mustard, or 2 tsp dry mustard powder 
• 1 lemon, juiced
• 1 tbsp dill, chopped
• Sour cream for garnish

INSTRUCTIONS

• Slice 1 pack of Lottie’s Bratwurst into thin medallions. 
• In a large pot on medium-heat, brown bratwurst slices and remove for later use (about 2-3 minutes per side). 
• Add 1 tbsp butter to the pot, saute onions and garlic until fragrant (about 4-5 minutes).
•  Add cabbage, season with salt and slightly caramelize to build up flavor. 
• Add in potatoes and chicken stock. Bring up to a simmer and cover for 10-15 mins. 
• Once potatoes are tender, add back in bratwurst slices and season with worcestershire sauce, mustard, lemon juice and salt to taste. 
• Before serving, stir in the dill. 
• Add a dollop of sour cream to each bowl. 
• And enjoy!!!