Braised Bratwurst with Red Cabbage and Roasted Potatoes

This hearty dish brings together plump bratwurst, tender braised red cabbage and crispy roasted potatoes for a comforting meal that’s perfect for cool evenings. The sausages are first seared until golden, then simmered in a sweet-tangy sauce made with smoky mustard, red wine vinegar and a touch of sugar. The result is a deeply flavorful combination that pairs beautifully with the creamy chive sour cream.

Roasted potatoes add a satisfying crunch, while the fresh chives and tangy sour cream brighten every bite. Whether you’re looking for a weeknight dinner or a festive Oktoberfest-inspired feast, this recipe delivers big flavor with minimal fuss.

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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

6 ounce AsparagusView 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) and adjust rack to top position. Wash and dry produce. Dice potatoes into ½-inch pieces. Finely chop chives. Halve, peel and dice half the onion (use whole onion for 4 servings) into ¼-inch pieces.
2. Toss potatoes on a baking sheet with a 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. In the same pot, melt 1 tablespoon butter over medium heat. Add onion; season with salt and pepper. Cook until beginning to soften, 2-4 minutes. Add shredded red cabbage and cook until starting to soften, 1-2 minutes.
5. In a small bowl, combine chicken stock concentrate, Dijon mustard, red wine vinegar, ¼ cup water and 1½ tablespoons sugar. Add this mixture to the pot with the cabbage. Reduce heat to low, cover and simmer, stirring occasionally, 3-4 minutes. Return bratwurst to the 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. 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 other sausages like kielbasa or Italian sausage. Adjust cooking time as needed.

What can I serve instead of roasted potatoes?

Mashed potatoes, egg noodles or crusty bread would also work well with the braised cabbage and bratwurst.

Can I make this dish ahead of time?

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