Braised Bratwurst & Red Cabbage
with Roasted Potatoes & Chive Sour Cream
Plump bratwurst is seared until golden, then braised with sweet-tangy red cabbage in smoky mustard. Crispy roasted potatoes and herby chive sour cream complete this German-inspired comfort feast. It’s like Oktoberfest on a plate!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
8 ounce
Shredded Red Cabbage
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
1.5 tablespoon (tbsp)
Sugar
/ per serving
Calories680 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate67 g
Sugar27 g
Dietary Fiber5 g
Protein37 g
Cholesterol120 mg
Sodium1470 mg
Potassium1130 mg
Calcium140 mg
Iron3.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Baking Sheet
•Small Bowl
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
- Dice potatoes into ½-inch pieces. Finely chop chives. Halve, peel, and dice half the onion (whole onion for 4 servings) into ¼-inch pieces.
-
Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
- While potatoes roast, in a small bowl, combine sour cream, half the chives, and a pinch of salt. Refrigerate until ready to serve.
- Heat a drizzle of oil in a large pot over medium-high heat. Add bratwurst and cook until browned, 3-4 minutes. Transfer to a plate. (It will finish cooking in the next step.)
- In same pot, heat 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add onion; season with salt and pepper. Cook until beginning to soften, 2-4 minutes.
- Add cabbage to pot and cook until beginning to soften, 1-2 minutes.
- In a second small bowl, combine stock concentrate, Dijon mustard, vinegar, ¼ cup water, and 1½ TBSP sugar (½ cup water and 3 TBSP sugar for 4 servings).
-
Add mustard mixture to pot with veggies; reduce heat to low. Cover and simmer, stirring occasionally, 3-4 minutes.
-
Return bratwurst to pot; cover and cook until bratwurst is cooked through, 8-10 minutes more. Transfer bratwurst to a cutting board.
-
Season braised cabbage with salt and pepper.
- Slice bratwurst into ½-inch-thick pieces. TIP: Use tongs or a fork to hold bratwurst in place for slicing if too hot to handle.
- Divide braised cabbage and roasted potatoes between plates. Top cabbage with sliced bratwurst. Garnish potatoes and cabbage with remaining chives. Serve with chive sour cream and smoky mustard on the side for dipping.