Oktoberfest Sheetpan Recipe With Bratwurst, Red Cabbage, Potatoes & Sweet Mustard Sauce Pork Dinner

After three years of no Oktoberfest in Munich because of the pandemic, the German festival is returning on September 17. When I heard the news, I had to make Sunny Anderson's Oktoberfest "cheat sheet" recipe that I saw on The Kitchen. Besides being one of the most vibrant and colorful 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).

Cuisine: German
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

Cabbage

• 4 1/2-inch thick slices red cabbage
• 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 (original recipe called for hot paprika)
• 4 bratwurst

Mustard Sauce

• 1/2 cup orange juice
• 1/4 cup whole-grain mustard
• 1 tablespoon chopped fresh Italian flat-leaf parsley (original recipe called for 1/4 cup)
• 2 tablespoons hot honey

Here's how to make it: 

1. For the cabbage, combine the olive oil, mustard, orange juice and hot honey in a small bowl. Season with salt and pepper.
2. Lay the cabbage onto a parchment paper-lined baking sheet. Brush generously with the mustard-orange juice mixture. Sprinkle with a little sea salt.
3. 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.)
4. While it bakes, combine all the mustard sauce ingredients in a small bowl. Season with salt and pepper.
5. 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.
6. To serve, generously drizzle the mustard sauce over the cabbage, potatoes and bratwurst. Garnish with fresh parsley, if desired.

Note: 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.

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