Oven-Baked Brats with potatoes, onions, cabbage, and a mustard maple glaze is a simple sheet pan meal that is perfect for a quick dinner filled with incredible flavor!
This flavorful sheet pan meal features traditional flavors of Oktoberfest–brats, cabbage, potatoes, and mustard. It is an easy, all-in-one family meal that is great to enjoy year-round!
There was the adorable little village, Helen, in the foothill mountains in Georgia that my family visited several times a year. As a family, we loved the hiking trails, but we also very much enjoyed stopping off to enjoy the classic German food.
There was this little restaurant that served glazed bratwurst with braised cabbage, and that delicious dish is what inspired this sheet pan meal.
Bratwurst, baby potatoes, onions, and cabbage are roasted together with a maple mustard vinaigrette. The cabbage and potatoes are crispy on the outside and creamy on the inside. Everything is a bit caramelized from the maple in the dressing. This dish is sweet and savory and absolutely delicious.
This simple recipe is the perfect way to bring German flavors weeknight cuisine.
Notes on Ingredients
- Bratwursts: Use Turkey, Chicken, or Pork Brats. I highly recommend purchasing raw brats so that you can first infuse them with flavor by par-boiling in beer.
- Beer: If you opt to par-boil your brats before roasting, I recommend selecting a German lager, such as Sam Adams Oktoberfest for the most flavor. If you are opposed to using beer, you can par-boil in apple cider or chicken stock which also imparts delicious flavor.
- Cabbage: Purple or green cabbage both work equally well in this recipe.
- Potatoes: Use any potatoes you like–red potatoes, baby potatoes, russet potatoes, Yukon gold potatoes. If not using a baby variety, be sure to dice your potatoes into 2-inch chunks.
How to Bake Brats in Oven
Boil Bratwurst (Optional Step)
It is completely optional, yet encouraged, to par-boil the brats in beef before roasting. I first boiled my Bratwurst in beer to give the sausage more flavor. You can skip this step if you want, but it is a great trick to infuse the bratwurst with a delicious hoppy flavor.
Prepare Mustard Glaze
This glaze is made by simply whisking together maple syrup, mustard, olive oil, garlic, and salt and pepper together. It is a simple combination that really makes this dish sing with flavor.
To a large, rimmed sheet pan, add the potatoes, brats, cabbage, and onions. Drizzle the glaze over everything and toss to evenly coat. Spread out evenly on the sheet pan for even roasting.
Pop the pan into the oven and roast until the potatoes are tender and the cabbage is slightly soft.
- This is the perfect one-pan meal for Octoberfest.
- If you want this dish to remain Gluten-Free, do NOT boil your bratwurst in beer prior to roasting and be sure your brats are labeled gluten-free.
- If you don’t have new potatoes, use red potatoes or even russet potatoes, cut into fourths.
- Leftovers can be stored in the refrigerator for up to 3 days. It is best to reheat in a 400-degree oven for 15 minutes to keep everything nice and crispy when serving leftovers.
More Quick Family Meals
- Instant Pot Spaghetti
- Homemade Beef Stroganoff
- Potato Soup
- Easy Sheet Pan Chicken Thighs
- One-Pot Macaroni and Cheese,
- Skillet Pork Tenderloin with Cabbage
- Creamy Cajun Pasta.
Baked Brats with Potatoes and Cabbage
- 6 links Bratwurst Sausages
- 1 can beer optional
- 2 pounds baby new potatoes
- 1 head of cabbage cored and cut into 8 wedges
- 1 large onion sliced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon spicy brown mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Preheat oven to 425 degrees.
- Pierce brats with a fork several times. Place in pan and cover with beer. Bring to a boil and then simmer for 10 minutes. Remove brats from pan and pat.
- Mix together the maple, mustard, mustard, garlic and salt and pepper together.
- Place potatoes, cabbage, onions, and brats on a sheet pan. Drizzle with mustard dressing and toss to coat. Spread out in even layer.
- Roast for 35-40 minutes, or until cabbage is browned and potatoes are cooked through.
- If you want this dish to remain Gluten-Free, do NOT boil your bratwurst in beer prior to roasting.
- If you opt to par-boil your brats before roasting, I recommend selecting a German lager, such as Sam Adams Oktoberfest for the most flavor. If you are opposed to using beer, you can par-boil in apple cider or chicken stock which also imparts delicious flavor.
- You can use any type of Bratwurst you like--Turkey, Chicken, Beef, or Pork.
- If you don't have new potatoes, use red potatoes or even russet potatoes, cut into fourths.