Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Pan-Roasted Bratwurst

with Sweet and Sour Red Cabbage & Crispy Potatoes

Pan-Roasted Bratwurst with Sweet and Sour Red Cabbage & Crispy Potatoes
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 650 calories

This combination of sweet and sour flavors with traditional Bavarian ingredients is sure to warm you up. Toothsome, tangy cabbage and (twice-cooked) crispy potatoes are perfect, wintertime companions for our classic brats. We’ve included a signature German spice blend to add a little mirth to every aspect of this dish.

Pan-Roasted Bratwurst with Sweet and Sour Red Cabbage & Crispy Potatoes ingredients
  • 2 Bratwursts
  • 1 Bunch Parsley
  • 1 Pound Russet Potatoes
  • ½ Head Red Cabbage
  • ¼ Cup Sugar
  • 2 Teaspoons Winter Harvest Spice Mix
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Whole Grain Mustard
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the bratwurst from the refrigerator to bring to room temperature. Remove the core of the cabbage and discard. Thinly slice the cabbage leaves. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the potatoes and cut them into 1-inch pieces.
Cook the potatoes:
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook 5 to 6 minutes, or until tender on the outside but firm in the center when pierced with a knife. Drain the potatoes and spread in a single, even layer on a sheet pan.
Roast the potatoes:
3 Roast the potatoes:
Drizzle the boiled potatoes with olive oil and season with salt and pepper. Toss to thoroughly coat. Roast for 25 to 30 minutes or until browned and crispy, stirring halfway through.
Make the caramel:
4 Make the caramel:
While the potatoes are cooking, heat the sugar in a medium pot on medium-high. Cook for 3-4 minutes, not stirring. The sugar will begin to melt and thicken as it heats, turning light amber in color. Continue cooking until it becomes a deep reddish-brown. (The caramel will continue to cook in the pan, so be ready to begin the next step almost immediately.)
Cook the cabbage:
5 Cook the cabbage:
In the same pot, carefully stir the cabbage into the caramel. Season the mixture with a little salt and pepper and mix until thoroughly combined. Cook 1 to 2 minutes, then stir in the spice mix, seasoning again with salt and pepper to taste. Cook 22 to 25 minutes, or until the cabbage has cooked down and is dark purple in color, stirring occasionally. Remove from heat and stir in the red wine vinegar and parsley.
Cook the bratwurst & plate your dish:
6 Cook the bratwurst & plate your dish:
While the potatoes and cabbage cook, in a medium pan, heat 1 teaspoon of olive oil on medium until hot. Add the bratwursts and cook 2 to 4 minutes per side, or until golden-brown and heated through. (Loosely cover the pan with aluminum foil to help the bratwurst cook faster.) To plate your dish, divide the cabbage, potatoes and bratwursts between 2 plates—slicing the bratwursts if you’d like. Garnish with the whole grain mustard.

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove the bratwurst from the refrigerator to bring to room temperature. Remove the core of the cabbage and discard. Thinly slice the cabbage leaves. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the potatoes and cut them into 1-inch pieces.
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook 5 to 6 minutes, or until tender on the outside but firm in the center when pierced with a knife. Drain the potatoes and spread in a single, even layer on a sheet pan.
Cook the potatoes:
Roast the potatoes:
3 Roast the potatoes:
Drizzle the boiled potatoes with olive oil and season with salt and pepper. Toss to thoroughly coat. Roast for 25 to 30 minutes or until browned and crispy, stirring halfway through.
4 Make the caramel:
While the potatoes are cooking, heat the sugar in a medium pot on medium-high. Cook for 3-4 minutes, not stirring. The sugar will begin to melt and thicken as it heats, turning light amber in color. Continue cooking until it becomes a deep reddish-brown. (The caramel will continue to cook in the pan, so be ready to begin the next step almost immediately.)
Make the caramel:
Cook the cabbage:
5 Cook the cabbage:
In the same pot, carefully stir the cabbage into the caramel. Season the mixture with a little salt and pepper and mix until thoroughly combined. Cook 1 to 2 minutes, then stir in the spice mix, seasoning again with salt and pepper to taste. Cook 22 to 25 minutes, or until the cabbage has cooked down and is dark purple in color, stirring occasionally. Remove from heat and stir in the red wine vinegar and parsley.
6 Cook the bratwurst & plate your dish:
While the potatoes and cabbage cook, in a medium pan, heat 1 teaspoon of olive oil on medium until hot. Add the bratwursts and cook 2 to 4 minutes per side, or until golden-brown and heated through. (Loosely cover the pan with aluminum foil to help the bratwurst cook faster.) To plate your dish, divide the cabbage, potatoes and bratwursts between 2 plates—slicing the bratwursts if you’d like. Garnish with the whole grain mustard.
Cook the bratwurst & plate your dish: