- Canola oil, for frying
- 3 tablespoons butter
- 1 small onion, minced
- 1/2 head red cabbage, thinly sliced
- Salt and freshly cracked black pepper
- Pinch crushed red pepper flakes
- 1/4 cup sugar
- 1/4 cup apple cider
- 1/4 cup chicken stock
- 1 cup sour cream
- 1 shallot, minced
- 1 lemon, zested and juiced
- 1 teaspoon cayenne pepper
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
Preheat a grill on medium-high.
In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.