Hy-Vee Recipes and Ideas

Directions

1. Step1

   Place a large rimmed baking in the oven to preheat. Preheat oven to 425 degrees.

2. Step2

   Toss together giardiniera and cabbage in a medium bowl; set aside and stir occasionally. Place sour cream in a sandwich-size resealable plastic bag. Close bag; cut 1/8-in. off from corner of bag and set aside.

3. Step3

   Line another rimmed baking pan with foil; lightly spray foil with cooking spray. Arrange bratwurst, in a single layer and ½ in. apart, in prepared baking pan. Pierce bratwurst several times with the tip of a small sharp knife; set aside.

4. Step4

   Whisk together olive oil and Irish rub in a large bowl. Add frozen tater rounds; toss to coat. Remove preheated baking pan from oven; add seasoned tater rounds to pan in a single layer.

5. Step5

   Place both baking pans on separate oven racks. Bake for 20 minutes. Remove baking pans from oven; turn over bratwurst and tater rounds in pans. Bake for 10 to 12 minutes more or until bratwurst reach 165 degrees; remove bratwursts from oven and cool slightly. Bake tater rounds for 10 to 12 minutes more or until golden brown and crisp.

6. Step6

   Drain cabbage mixture using a fine-mesh sieve set over a bowl; discard pickling juice. Bias-cut bratwurst into ½-in.-thick slices.

7. Step7

   To serve, whisk together mustard and water in a small bowl. Line a 12-in. serving platter with parchment paper. Layer half each of the of tater rounds, bratwurst and cabbage mixture. Drizzle with half each of the mustard mixture and sour cream. Repeat layers with remaining tater rounds, bratwurst, cabbage mixture, mustard mixture and sour cream. Garnish with parsley, if desired.