Braised Bratwurst with Red Cabbage and Roasted Potatoes

This hearty dish brings together plump bratwurst, braised red cabbage and crispy roasted potatoes for a comforting meal that’s perfect for cool evenings. The sausages are seared until golden, then simmered in a tangy mustard and vinegar sauce that tenderizes the cabbage and infuses every bite with flavor.

Roasted potatoes add a satisfying crunch, while a dollop of chive sour cream and a side of smoky mustard tie it all together. It’s a complete dinner that feels special yet comes together in under an hour.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

1.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Dice potatoes into ½-inch pieces. Finely chop chives. Halve, peel and dice half the onion 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. 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 later.)
5. In the same pot, heat 1 tablespoon butter over medium heat. Add onion; season with salt and pepper. Cook until beginning to soften, 2-4 minutes. Add cabbage and cook until beginning to soften, 1-2 minutes.
6. In a small bowl, combine stock concentrate, Dijon mustard, vinegar, ¼ cup water and 1½ tablespoons sugar. Add to pot with veggies; reduce heat to low. Cover and simmer, stirring occasionally, 3-4 minutes.
7. Return bratwurst to pot; cover and cook until cooked through, 8-10 minutes more. Transfer bratwurst to a cutting board. Season braised cabbage with salt and pepper.
8. Slice bratwurst into ½-inch-thick pieces. Divide braised cabbage and roasted potatoes between plates. Top cabbage with sliced bratwurst. Garnish with remaining chives. Serve with chive sour cream and smoky mustard on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute bratwurst with any smoked or fresh sausage like kielbasa or Italian sausage. Adjust cooking time as needed.

What can I serve with this dish?

This dish is hearty on its own, but you can add a side of crusty bread or a simple green salad to round out the meal.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.