Braised Bratwurst & Red Cabbage
with Roasted Potatoes & Chive Sour Cream
- Milk
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!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1 unit
Onion
1 unit
Chicken Stock Concentrate
2 ounce
Smoky Mustard
5 teaspoon
Red Wine Vinegar
¼ ounce
Chives
8 ounce
Shredded Red Cabbage
2 teaspoon
Dijon Mustard
9 ounce
Bratwurst Sausage
Not included in your delivery
teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The smoky mustard, braised cabbage, and roasted potatoes are crowd-pleasers; some found the bratwurst itself bland and wished for more seasoning 🌭.
- Ease of prep: Most found this straightforward to pull together, though a few noted it took longer than the stated 35 minutes.
- Suggestions: Pierce the bratwurst several times with a fork before cooking so the casing doesn't burst; some also recommend grilling the brats for better browning. If the braising liquid tastes too sweet, reduce or skip the sugar — a few preferred skipping it entirely for a more tart result. Some found the cabbage needed a bit more vinegar or extra cooking time to deepen the flavor.
- Leftovers: The dish reheats reasonably well, though a few noted the bratwurst can dry out — reheat the sides separately and cook a fresh portion of sausage if possible.
- Cooking tip: Several reviewers found the bratwurst didn't cook through fully during the braising step; if needed, finish sliced brats in a hot pan to ensure they're cooked all the way through.
Reviews from our home cooks
I felt like the timing of the recipe was not great. Normally I can go step by step and the timing will be pretty good. On this particular recipe, there was not enough time to make the sauce by the time it was supposed to be put in the pan. It caused some problems with the cooking time length for the cabbage. On the other hand, I had to throw the bratwurst back in the pan at the end because even though I had the burner a little hotter than the recipe specified and cooked it on the longer end of the specified times, it still did not seem cooked enough. The cabbage and bratwurst also somehow were a little bland. The potatoes were good though.
YUM! Couple of recommendations.. cut the brat in quarters so it can get crispy on all sides. We also had some onion crips left over from prior menus.. it added a layer of crisp texture! Yum!
Wonderful dish! Easy to cook, perfect for winter, loads of flavor. Only negative was the AI recipe card shows a pan where it calls for a pot. And then a different pot in the next step, when you're supposed to use pot for both steps.
Omg this meal is fantastic!!! Would order many more times. Will also need the smoky mustard sauce for purchase in a gallon form. It's so good!
Very good recipe, however, anytime there are dipping sauces there is such a small amount that when you divide it between two people it looks so sparse.
Good meal. I recommend to at least give to bratwursts per serving. One & a half isn't enough. I also would not add the meat in with the cabbage. Double the amount of mustard.
Put the direction to make the mustard liquid at the beginning so the cabbage doesn't overcook
Warmed my German heart. Absolutely delicious and not too much work
This was delicious! Will order again. I would love green apple with the onions and cabbage.
Yum!! The cabbage needs to be a little sweeter and softer.
