I have fun memories of going to the official Oktoberfest in Munich, Germany with my family when I was a kid. Of course, I couldn’t partake of the beer, but I loved the German word for Munich, or München. It sounded very close to the English word “munchin’” and that’s exactly what we did as a family; we munched on every bite we could! The star of German food is bratwurst and potatoes with a heavy dose of all cabbages. The mustard finishing drizzle is great on many roasted vegetables, like cauliflower, broccoli and asparagus. This cheat sheet is a fast way for me to take a trip back in time, with a few updated flavors. And now, because I can, I have this with a beer.
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Four 1/2-inch-thick slices red cabbage
- 2 tablespoons olive oil
- 1 teaspoon grainy Dijon mustard
- 1 tablespoon orange juice
- 1 teaspoon hot honey (I like Mike’s Hot Honey here)
- Kosher salt and freshly ground black pepper
- 2 russet potatoes, sliced into 1/2-inch planks lengthwise, flesh patted dry
- Olive oil, for brushing
- Garlic powder, for dusting
- Onion powder, for dusting
- Paprika, for dusting
- Kosher salt and freshly ground black pepper
- 4 bratwurst or knockwurst sausages
- 1/2 cup orange juice
- 1/4 cup grainy Dijon mustard
- 1/4 cup chopped fresh parsley
- 1 tablespoon hot honey (I like Mike’s Hot Honey here)
- Kosher salt and freshly ground black pepper
Instructions
- For the cabbage: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with nonstick aluminum foil.
- Lay the cabbage slices flat on the baking sheets, two slices per sheet. In a small bowl, whisk together the olive oil, Dijon mustard, orange juice, honey, a pinch of salt and a few grinds of black pepper. Brush the mixture over the cabbage, then flip them and brush again.
- For the potatoes and sausage: Place the potato planks on the baking sheet with the cabbage, dividing them evenly between the two, and brush on both sides with olive oil. Sprinkle both sides with a dusting of garlic powder, onion powder, paprika, a pinch of salt and a few grinds of pepper.
- Add the bratwursts, two per baking sheet, and brush with oil. Roast, flipping everything halfway through, for 30 to 35 minutes.
- For the mustard sauce: In a small bowl, stir together the orange juice, Dijon mustard, parsley, honey, a pinch of salt and a few grinds of pepper.
- Chop the cabbage and transfer to a plate with the potatoes and bratwurst. Drizzle the mustard sauce over the top. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 318 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 570 mg |
Reviews
Excellent just as written!
We got back from a trip to Germany right around the time this show aired and was really looking forward to making it. It did not disappoint… this was SO good. I made as written except had 5 sausages because that’s what came in my package. I’m not a huge cabbage fan, but this changed my mind! It was all very flavorful. I was too timid with the salt on the potato planks though so next time will add more. Will definitely make again.
Great! Used Aldi Nuremberg brat, they are smaller and leaner so didn’t cook as long as potatoes and cabbage. Next time I will double mustard sauce. Thanks Sunny… I love a Cheat Sheet!
I usually do no cook cabbage as my husband and children never liked it, however, my grandchildren ate this up. It was really good. The cabbage was tender and flavorful, I had room on the sheet pan so I added thick sliced onions and medium sliced carrots to the potatoes and cabbage. Great meal.
Awesome recipe Sunny! I’m happy to add more cabbage in my diet and we love mustard flavors… and also, where has hot honey been all my life!?! Easy and easy clean up!
My husband and I thought this was awesome. The mustard sauce is very different, in a good way. Try this – it’s easy to make and tastes great!
Add it last night and it was amazing and so easy with hardly any clean up.
Is there a trick to getting the full comment to open after the … ???
I will definitely make this again. The cabbage was particularly good. (The hot honey added so much.) I will make it as a side vegetable even if I don’t make the whole recipe. The crispy skin on the brats was perfect. ‘Great texture/flavor on the potatoes.
I followed the recipe exactly. I had high hopes that it would be very good. Unfortunately the cabbage lacked any real flavor. I won’t be making this again.