Baked Brats with Potatoes and Cabbage
Baked brats with potatoes, cabbages, and a sweet and spicy mustard maple glaze makes a perfect sheet pan dinner.
Servings: 6
Calories: 195kcal
Equipment
Ingredients
- 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
- ½ teaspoon pepper
Instructions
- 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, oil, 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.
Notes
Gluten-Free Modification: Be sure your brats are gluten-free and do not use beer to boil your bratwurst. Either skip that step OR use apple cider or stock.
Beer/Alternatives to 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.
Bratwurst: You can use any type of Bratwurst you like--Turkey, Chicken, Beef, or Pork.
Potatoes: If you don't have new potatoes, use red potatoes or even russet potatoes, cut into fourths.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. It is best to reheat in a 400-degree F oven for 15 minutes to keep everything nice and crispy when serving leftovers.
Nutrition
Calories: 195kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Sodium: 459mg | Potassium: 928mg | Fiber: 7g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 86.7mg | Calcium: 87mg | Iron: 2mg