This family-friendly easy skillet recipe comes together in less than 30 minutes combining bratwurst, onions, potatoes, and cabbage into a super tasty tangy mustard vinegar sauce.
Course pork main dish
Cuisine German
Keyword brats and cabbage recipe, brats cabbage and potatoes, bratwurst recipe, German brats and cabbage recipes
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4servings
Calories 254kcal
Author Beth Pierce
Ingredients
5bratwurst sausages
1/4cupapple cider vinegar
1tablespoonsugar
2tablespoonswater
3tablespoonolive oil
1tablespoonmustardI used beer & brat mustard
2large red potatoes
1tablespoonvegetable oil
1medium onion chopped
1/2head 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.