German-Style Braised Bratwurst with Red Cabbage and Roasted Potatoes

This comforting dish brings together juicy bratwurst, sweet-tangy red cabbage and crispy roasted potatoes for a satisfying meal that feels like a trip to Oktoberfest. The bratwurst is first seared until golden, then braised in a smoky mustard sauce with shredded red cabbage until tender and flavorful.

Alongside, roasted potatoes get a crispy exterior and fluffy interior, while a simple chive sour cream adds a cool, herby finish. It’s a complete dinner that’s easy enough for a weeknight but impressive enough for guests.

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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

18 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 the oven to 425°F (220°C). Wash and dry the potatoes. Dice them into ½-inch pieces. Finely chop the chives. Halve, peel and dice half the onion into ¼-inch pieces (use the whole onion if serving 4).
2. Toss the diced potatoes on a baking sheet with a generous drizzle of oil, salt and pepper. Roast on the top rack until golden and tender, 20 to 25 minutes.
3. In a small bowl, combine the sour cream, half the chopped 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 the bratwurst and cook until browned on all sides, 3 to 4 minutes. Transfer to a plate (the bratwurst will finish cooking later).
5. In the same pot, melt the butter over medium heat. Add the diced onion, season with salt and pepper and cook until softened, 2 to 4 minutes. Add the shredded red cabbage and cook for 1 to 2 minutes, until it begins to soften.
6. In a small bowl, whisk together the chicken stock concentrate, Dijon mustard, red wine vinegar, ¼ cup water and sugar (for 4 servings, use ½ cup water and 3 tablespoons sugar). Pour this mixture into the pot with the vegetables. Reduce the heat to low, cover and simmer, stirring occasionally, for 3 to 4 minutes.
7. Return the browned bratwurst to the pot. Cover and cook until the bratwurst is cooked through, 8 to 10 minutes more. Transfer the bratwurst to a cutting board. Season the braised cabbage with salt and pepper to taste.
8. Slice the bratwurst into ½-inch-thick pieces. Divide the braised cabbage and roasted potatoes among plates. Top the cabbage with the sliced bratwurst. Garnish with the remaining chives. Serve with the 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 other sausages like kielbasa or Italian sausage. Adjust cooking time as needed.

Can I make this dish ahead of time?

The braised cabbage and bratwurst can be made a day ahead and reheated. Roast the potatoes fresh for best texture.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for the chive sour cream.