German-Style Braised Bratwurst with Red Cabbage and Roasted Potatoes

This hearty German-inspired dish brings together plump bratwurst, sweet-tangy red cabbage and crispy roasted potatoes for a comforting meal that’s perfect for cool evenings. The bratwurst is seared until golden, then braised in a smoky mustard sauce with shredded red cabbage until tender and flavorful.

Alongside, you’ll find perfectly roasted potatoes and a cool, herby chive sour cream that balances the richness of the sausage. A drizzle of smoky mustard on the side adds an extra kick. It’s like Oktoberfest on a plate, but easy enough for any weeknight.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

9 ounce Bratwurst SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Finely chop chives. Halve, peel and dice half the onion (whole onion for 4 servings) into ¼-inch pieces.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, in a small bowl, combine sour cream, half the chives and a pinch of salt. Refrigerate until ready to serve.
4. Heat a drizzle of oil in a large pot over medium-high heat. Add bratwurst and cook until browned, 3-4 minutes. Transfer to a plate. (It will finish cooking in the next step.) In same pot, heat 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add onion; season with salt and pepper. Cook until beginning to soften, 2-4 minutes. Add cabbage to pot and cook until beginning to soften, 1-2 minutes.
5. In a second small bowl, combine stock concentrate, Dijon mustard, vinegar, ¼ cup water and 1½ TBSP sugar (½ cup water and 3 TBSP sugar for 4 servings). Add mustard mixture to pot with veggies; reduce heat to low. Cover and simmer, stirring occasionally, 3-4 minutes. Return bratwurst to pot; cover and cook until bratwurst is cooked through, 8-10 minutes more. Transfer bratwurst to a cutting board. Season braised cabbage with salt and pepper.
6. Slice bratwurst into ½-inch-thick pieces. TIP: Use tongs or a fork to hold bratwurst in place for slicing if too hot to handle. Divide braised cabbage and roasted potatoes between plates. Top cabbage with sliced bratwurst. Garnish potatoes and cabbage with remaining chives. Serve with chive sour cream and smoky mustard on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any fresh sausage like Italian or kielbasa works well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Can I make this dish vegetarian?

Substitute bratwurst with plant-based sausages and use vegetable stock concentrate instead of chicken.