This Sweet Mustard Brats and Cabbage recipe combines beer brats, crispy cooked potatoes, onions, and sauteed cabbage in a lightly sweetened mustard sauce. This family-friendly recipe is made in one easy skillet making cleanup a breeze.
Boy, life is really busy!! Most of the time, I feel like I am running a race…. a race against the clock. I am sure that your life is super busy too, especially this time of year!! This recipe makes dinner a little easier. It is short on ingredients yet full of flavor. You can have this meal on the table in about 30 minutes, making it an easy weeknight meal!!
This dish combines beer brats, crispy cooked potatoes, onions, and sauteed cabbage in a lightly sweetened mustard sauce. I love German-based dishes that make you feel like you had a great hearty home-cooked meal. You can serve it with extra mustard. They have so many great mustards available at your local stores. There are dark, grainy mustards, beer and brat mustards, and honey mustards.
How do you make Sweet Mustard Brats and Cabbage?
First, in a large skillet, brown the bratwursts. Remove to a plate and place in the oven at 200 degrees. Do not clean the pan. Next, in a medium bowl, whisk together vinegar, sugar, water, olive oil, and mustard. Set that aside for a few minutes.
Now poke the potatoes several times with the prongs of a fork Wrap loosely in paper towels and microwave on high for 2 minutes. Cut the potatoes into large bite-size chunks. Then add the potatoes to a Ziploc bag with a little bit of vegetable oil and shake to coat. Heat the same skillet that you cooked the brats in over medium heat. Add the potatoes and cook for 3-5 minutes, stirring several times.
Turn the heat to medium-low. Add the onions to the skillet with the potatoes and cook for 10 minutes or until the potatoes are starting to brown. Stir several times to keep the vegetables from sticking or overbrowning. Add the cabbage to the skillet with the potatoes and onions and cook for 10 minutes. Again stirring several times. Pour 1/4 of the mustard vinegar sauce into the pan with the potato/cabbage mixture cooking for 1-2 minutes before repeating. You want the sauce to be cooked in. Repeat the process until all the sauce is gone. Add the brats back to the pan and warm for 1-2 minutes.
Helpful tips for making Brats and Cabbage
- Use good quality bratwurst with tender casings.
- Give the bratwursts a good browning, and they will finish baking in the low-degree oven while you work on the rest of the recipe. We like ours almost burnt but to each his own.
- Use your favorite German mustard; feel free to use it a tad more if you are a huge mustard fan.
- Red potatoes work best for this, but golden potatoes would work too. They keep their shape better than Russet potatoes in a recipe like this.
- Stir the skillet every couple of minutes while cooking this recipe. You want things to brown but not stick to the bottom of the pan.
I love this dish without any extra mustard. I think it is perfect just the way I have it written. I hope you enjoy this recipe as much as we do. Put it on the list for the next week, and let me know what you think. I would love to hear from you about what you think of this delicious recipe!!
More cabbage recipes
Brats and Cabbage
Ingredients
- 5 bratwurst sausages
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons water
- 3 tablespoon olive oil
- 1 tablespoon mustard I used beer & brat mustard
- 2 large red potatoes
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1/2 head green cabbage sliced thin
- Salt and pepper to taste
Instructions
- In a large skillet, brown the bratwursts. Remove to a plate and place in oven at 200 degrees. Do not clean the pan.
- In a medium bowl, whisk vinegar, sugar, water, olive oil, and mustard.
- Poke potatoes several times with prongs of a fork Wrap loosely in paper towels and microwave on high for 2 minutes. Allow them to cool for a few minutes. Cut potatoes into large bite-size chunks. Add the potatoes to a Ziploc bag and add 1 tablespoon of vegetable oil. Shake to coat. Heat the same skillet over medium heat. Add potatoes and cook for 3-5 minutes, stirring several times. Turn heat to medium-low. Add onions to skillet with potatoes and cook 10 minutes or until potatoes are starting to brown, stirring several times. Add cabbage to skillet; cook for 10 minutes. Stirring several times. Pour 1/4 of the mustard vinegar sauce into the pan with the potato/cabbage mixture cooking for 1-2 minutes before repeating. Repeat the process until all the sauce is gone.
- Add brats back to the pan and warm for 1-2 minutes. Salt and pepper to taste.
Notes
-
- Use good quality bratwurst with tender casings.
-
- Give the bratwursts a good browning, and they will finish baking in the low-degree oven while you work on the rest of the recipe. We like ours almost burnt but to each his own.
-
- Use your favorite German mustard; feel free to use it a tad more if you are a huge mustard fan.
-
- Red potatoes work best for this, but golden potatoes would work too. They keep their shape better than Russet potatoes in a recipe like this.
-
- Stir the skillet every couple of minutes while cooking this recipe. You want things to brown but not stick to the bottom of the pan.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
BakerofDoom
One of my favorite cheap foods to make is some form of cabbage and vinegar, so this was right up my alley. I already had all the ingredients, besides the brats. It came together really well. I added a splash of white vinegar on top for my serving when it was finished and it was perfect. Easy peasy and hit the brat spot! Will definitely make again.
Beth Pierce
Thanks so much! So happy that you liked it.
Autumn
Any suggestions on what to serve with this?
Beth Pierce
Corn, cucumber salad, applesauce, pretzel rolls
Meg
This was very good! It did take longer for me to prepare it- more than an hour. I think it would have helped to microwave the potatoes longer. My family enjoyed this and I will make it again!
Beth Pierce
Thanks Meg! So glad that you liked it!
AW
This was really good! Followed the recipe and made no changes. Can’t wait for leftovers tomorrow!
Beth Pierce
Thanks! So glad that you liked it!
Linda
Can I make this in the crock pot after I brown the brats?
Beth Pierce
This recipe really needs a skillet.
Jason
VERY GOOD
Was looking to cook up a bag of angel hair slaw when I found this recipe. I used a caned yellow potatoes. deglased the brat pan with wine and added it to the cabbage mix. bE VERY GOOD FOR AN OCTOBERFEST
Beth Pierce
Thanks so much Jason!! So glad that you liked it!
Kristyn
Definitely a keeper!! Filling & so tasty! My family loved it!
Sara Welch
Such an easy, yet robust recipe! Easily, a new family favorite recipe, indeed!
Shelley
We were looking for something other than our usual pan-fried brats with steamed cabbage and baked potato. Came across this recipe while searching for a flavorful and easy alternative. Followed this recipe as written and both my husband and myself thought it was delicious! The only small change I made was the addition of 1 tsp of caraway seeds mixed into the pan not long before serving. Thank you for this keeper of a recipe!
Beth Pierce
I am so glad that you and your hubby enjoyed it. I love recipes like this and I love the addition of the caraway seeds! What a great tip!
Cheryl Anniee
I hate when people say “oh I loved this, all I did was use a cake mix, milk and green beans etc.” and it looks nothing like the original recipe. However, I made this and did not have brats, I had italian sausage so that is what I used. I followed the recipe to the T and it was delicious!!! A sure keeper. Thank you!
Beth Pierce
Thanks so much! I am so glad that you liked it. I should make this again real soon. My husband and son just love it. I hope you have a fabulous weekend!
Lynn
Just made this and absolutely LOVED it. Didn’t stray from this recipe. Was soooooo good and flavorful.
Beth Pierce
Thanks so much Lynn! So glad that you liked it!
Carla
Thoroughly enjoyed this … lots of compliments from my husband as he was devouring it!
Beth Pierce
Oh that is great! I love it!
Minter
Absolutely delicious! I wrapped my brats in bacon, seared them to get crispy and ate on the side. I served the left over cabbage and potato mixture the next day with fried chicken breast. Thanks for a yummy way to use up my large head of cabbage!
Beth Pierce
You are so very welcome! I wish I had one of those brats wrapped in bacon for my breakfast this morning!! LOL
Natalie
You just say to brown the brats…do they finish cooking in the 200 degree oven while everything else cooks? Seems like awfully low of a temperature
to fully cook the brats….?
Beth Pierce
Thanks for the great question Natalie. It really does not take long at all to cook a brat. Brats cook in the pan in about five-ten minutes. I usually find that takes almost this much time to brown them. The rest of time spent in the oven while the rest of the recipe is finishing has always been enough time. However if you are a little worried increase the temperature up a bit. You can always slice into one and make sure they are ready to go.
Linda
I have a 12″ heavy stainless steel deep pan, the Brats and the potatoes, onions, need cabbage … can’t wait to make this!
Yasmeen
How long do you leave the brats in the oven? Do you add them to the potato and cabbage mixture, at the end?
Beth Pierce
Yes please add them to the pan at the end of cooking the potato and cabbage mixture
Nancy
I have an electric skillet & use it on this recipe! 🙂
bpierce
I need to get an electric skillet. It is on my Christmas list!! 🙂
Stacey H
We loved this! I made it almost exactly. I didn’t intend changes. I’m a scattered cook when my husband comes home from work. He loves to chat which with a new recipe, I get sidetracked, lol
Out of habit from prepping brats to grill, I tossed them into a stout beer to simmer. Then tossed into a low broil after realizing my mistake. So I made my broth in the beer that was in the pot. I used plastic wrap instead of paper towels for the potatoes. I was out and only had paper napkins so used plastic wrap. Veggies were cooked as directed. Brats added back to beer sauce. Veggies were cooked as directed and added to the brats and beer. So I cooked as directed expect beer and plastic wrap for potatoes.
Beth Pierce
I am glad that you liked it. Yes my hubby can be quite distracting as well when I am cooking. I love how you included all of your steps.