German Sheet Pan Recipe With Bratwurst, Red Cabbage, Potatoes & Mustard Sauce Is Oktoberfest Approved (8 Ingredients) by Donna John
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My dad is part German, so I grew up eating all those classic German foods. When I saw Sunny Anderson's Oktoberfest "cheat sheet" recipe on The Kitchen, I knew I had to make it ASAP. No, I didn't even care that Oktoberfest was over. Besides being one of the most vibrant and colorful sheet-pan recipes that's sat on my kitchen table, it's also one of the most flavorful.
The mustard sauce is sweet and tangy, and cuts through the richness of the bratwurst. The cabbage is tender with hints of sweetness, a little heat and tang from the mustard. The potatoes are moist on the inside and slightly crisp on the outside. The combination is köstlich (delicious).
To make this German-inspired recipe you need the following ingredients: red cabbage (aka purple cabbage), olive oil, whole-grain mustard, orange juice, hot honey, russet potatoes, garlic powder, onion powder, smoked paprika and fresh parsley. Check out the health benefits of red cabbage.
Because there's just the two of us, I only used one russet potato and three bratwurst, but regretted it because the leftovers would have been incredible. I saved the leftover mustard sauce to use on vegetables.
Serve this flavorful high-protein, high-fiber bratwurst recipe for dinner whenever the craving for German food hits or during Oktoberfest. You don't really need a side dish because it's all already on that sheet pan. But you could add some bread or a fresh garden salad.
Cuisine: German
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
Cabbage
- 4 red cabbage steaks, cut 1/2-inch thick
- 2 tablespoons olive oil
- 1 teaspoon whole grain mustard
- 1 tablespoon orange juice
- 1 teaspoon hot honey
Potatoes and Sausage
- 2 medium russet potatoes, cut into 1/2-inch thick planks
- olive oil, for brushing
- garlic power, onion powder and smoked paprika, to taste
- 4 bratwurst
Mustard Sauce
- 1/2 cup orange juice
- 1/4 cup whole-grain mustard
- 1 tablespoon chopped fresh Italian flat-leaf parsley
- 2 tablespoons hot honey
Here's how to make it:
- For the cabbage, combine the olive oil, mustard, orange juice and hot honey in a small bowl. Season with salt and pepper. If you don't like hot honey, use regular honey.
- Lay the cabbage onto a parchment paper-lined baking sheet. Brush generously with the mustard-orange juice mixture. Sprinkle with a little sea salt.
- For the potatoes and bratwurst, put the potatoes onto the baking sheet. Brush both sides with olive oil and sprinkle with garlic powder, onion powder and paprika, to taste. Season with a little sea salt and black pepper. Add the bratwursts to the baking sheet. Brush with a little olive oil. Bake in a preheated 400-degree F oven for 30 to 35 minutes. The original recipe said to flip the ingredients over halfway through cooking, but I just flipped the bratwurst. The original recipe called for hot paprika instead of smoked paprika.
- While it bakes, combine all the mustard sauce ingredients in a small bowl. Season with salt and pepper. The original recipe called for 1/4 cup parsley.
- When potatoes and cabbage are tender and bratwurst cooked through, remove from the oven. Put the cabbage onto a cutting board and chop. Return to the baking pan.
- To serve, generously drizzle the mustard sauce over the cabbage, potatoes and bratwurst. Garnish with fresh parsley, if desired. Store any leftovers in an airtight container.
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