Sheet Pan Bratwurst with Apples and Cabbage
Plump bratwurst links roast alongside sweet-tart apple wedges and caraway-scented cabbage on one sheet pan, delivering a hearty German-inspired dinner with minimal cleanup.
Ingredients
- 4 links uncooked bratwurst sausages (fresh, not pre-cooked)
- 1/2 head green cabbage, cut in 1-inch wedges
- 2 Granny Smith or Honeycrisp apple, cored, wedged
- 1 yellow onion, sliced
- 3 tbsp olive oil
- 1 tbsp whole-grain mustard
- 2 tbsp apple cider vinegar
- 1/2 tsp caraway seeds
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with foil.
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2
In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp whole-grain mustard, 2 tbsp apple cider vinegar, 1/2 tsp caraway seeds, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
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3
Add 1/2 head cut in 1-inch wedges green cabbage, 2 cored, wedged Granny Smith or Honeycrisp apple, and 1 sliced yellow onion to the bowl and toss to coat. Spread in a single layer on the sheet pan.
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4
Nestle 4 links uncooked bratwurst sausages (fresh, not pre-cooked) on top of the vegetables.
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5
Roast for 30-35 minutes, flipping vegetables once halfway through, until the bratwurst reach an internal temperature of 160°F (71°C) and are browned, and the cabbage is tender with caramelized edges.
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6
Sprinkle with 1/4 cup chopped fresh flat-leaf parsley and serve directly from the pan.