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1
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.
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2
Preheat a grill on medium-high.
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3
Cabbage:
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4
In a large skillet over medium-high heat, add the butter.
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5
Stir in the onions and cook until translucent, about 1 minute.
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6
Add the cabbage and cook until softened, about 3 to 4 minutes.
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7
Season the cabbage with salt, pepper, and crushed red pepper, to taste.
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8
Add the sugar, cider and stock.
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9
Cook until the cabbage is al dente, about 6 to 8 minutes
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10
Cremolata:
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11
In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives.
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12
Season the cremolata with salt and pepper, to taste.
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13
Crispy Potatoes:
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14
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.
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15
Bratwurst:
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16
Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
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17
To assemble:
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18
Open the rolls and spread with some of the sour cream cremolata.
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19
Add the sausage and some warm braised cabbage.
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20
Top each with some crispy potatoes and finish with a little more cremolata before serving.
