Roast bratwurst alongside cabbage, apple wedges, and onions; finish with mustard.
JBy Jblock
Servings
4
4 piece Bratwurst
0.5 head Green cabbage
2 piece Tart apples (such as Granny Smith)
1 piece Yellow onion
3 tbsp Olive oil
1 tsp Caraway seeds
0.75 tsp Salt
0.5 tsp Black pepper
2 tbsp Apple cider vinegar
3 tbsp Whole grain German mustard
2 tbsp Fresh parsley (garnish)
Calories
616 kcal
Protein
18g
Carbs
27g
Fat
49g
Fiber
6g
Sugar
4g
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Prep the Pan
1. Place a rack in the upper third of the oven and preheat to 220°C (425°F). Cut the green cabbage into 2 cm wedges or thick ribbons, keeping some core attached so the layers hold together. Cut the tart apples into thick wedges and the yellow onion into thick half-moons.
0.5 head Green cabbage,
2 piece Tart apples (such as Granny Smith),
1 piece Yellow onion
2. On a large rimmed sheet pan, toss the green cabbage, tart apples and yellow onion with the olive oil, caraway seeds, salt and black pepper until evenly coated. Spread into a single layer, using a second pan if crowded.
3. Roast the vegetables and apples for 15 minutes. Remove the pan, stir, and nestle the bratwurst among them.
4 piece Bratwurst
4. Return to the oven and roast for 20 to 25 minutes, turning the bratwurst and stirring the vegetables once halfway, until the bratwurst are browned and reach 71°C (160°F) inside and the cabbage edges are caramelized.
Finish and Serve
5. Whisk the apple cider vinegar with the whole grain German mustard. Drizzle half over the hot cabbage and apples and toss to coat, letting the pan juices mingle with the vinegar.
2 tbsp Apple cider vinegar,
1.5 tbsp Whole grain German mustard
6. Serve the bratwurst over the cabbage and apples, topped with the remaining mustard mixture and a sprinkle of fresh parsley.
