Bratwurst Cabbage Bake
1 pkg Mulay’s Bratwursts
2 large onions, finely sliced
2 T + 2/3 c sunflower oil (or neutral oil)
2 T butter
1 small head finely shredded cabbage
1 ½ c flour
½ c buttermilk
1 egg, beaten
½ t ground turmeric
1 medium green chili, finely chopped
1 teaspoon red chili powder
2 t kosher salt
1 T cumin seeds
1 t ground cumin
1 t ground coriander
1/2 t ground ginger
½ c chopped fresh cilantro (for garnish)
Preheat oven to 350°F and grease a 9x13-inch baking dish.
In a large skillet heat oil and butter over medium high heat until melted, add onions and cook to carmelize, stirring occasionally until they turn a nice rich brown, apx 15 min.
While the onions are cooking, in a large bowl, mix together cabbage, flour, and 2/3 c oil and let sit 5 minutes. In a separate bowl add all dry spices, mix well. Add buttermilk and egg, to the spices, stir until blended. Pour spice mixture over the cabbage, mix well. If mixture is too thick, add more milk as needed. Batter should have the pourable consistency of cornbread batter.
Pour batter into a greased 9x9 baking dish, (8x11 works) top with bratwurst links.
Bake 45 minutes, until cabbage mixture is cooked through. Let rest 5 min and serve, garnished with chopped fresh cilantro.