Bratwurst Cabbage & Potato Bowl
Crispy roasted potatoes, creamy Dijon cabbage, and gently cooked all-beef bratwurst come together in this hearty, comforting bowl.The potatoes roast until golden and crisp, the cabbage is softened with onion and finished with Dijon for richness, and the bratwurst is cooked low and slow so it stays juicy and flavorful. Simple ingredients, balanced seasoning, and thoughtful technique make this an easy meal that feels both rustic and intentional.
Ingredients
Seasoning Blend
- 1 tsp dried celery flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp fresh cracked pepper, i recomend amixed blend
- 1/2 tsp paprika
- 2 tsp kosher salt
Bratwurst
- 1 package beef bratwurst (4 brats)
- 1-2 tsp beef tallow or avocado oil
- 1-2 tbsp beef stock if needed
Roasted Potatoes, Onion & Red Pepper
- 1½-2 lbs russet or Yukon gold potatoes, cut into ½–¾ inch cubes
- 1½ tbsp avocado oil or beef tallow
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- Half of the seasoning blend
Creamy Cabbage
- 1 large green cabbage, sliced into ribbons
- 1/2 small yellow onion, thinly sliced
- 1 tbsp avocado oil, butter, or beef tallow
- Remaining half of seasoning blend
- 2 tsp apple cider vinegar
- 1 tbsp Dijon mustard
- 3 tbsp heavy cream optional you can make this dish dairy free
- 1-2 tbsp beef stock, if needed
Instructions
1. Make the Seasoning Blend
- Add all seasoning blend ingredients to a spice grinder.Pulse until the peppercorns and dried celery are broken down and the mixture is evenly blended.Divide the seasoning in half and set aside.
2. Roast the Potatoes, Onion & Red Pepper
- Preheat oven to 425°F.In a large bowl, combine potatoes, diced onion, red pepper, oil or tallow, and half of the seasoning blend. Toss well.Spread in a single layer on a heavy sheet pan or cast iron skillet.Roast 35–40 minutes, flipping once halfway, until the potatoes are golden and crisp and the vegetables are caramelized.
3. Cook the Bratwurst
- Heat a skillet over medium heat and add beef tallow.Add bratwurst and cook gently, turning occasionally, about 12–15 minutes until browned and fully cooked.If the pan becomes dry, add a small splash of beef stock.Remove brats from the skillet and let rest for 5 minutes.
4. Make the Creamy Cabbage
- In a separate skillet, heat oil, butter, or tallow over medium heat.Add the sliced onion first and cook about 3 minutes until softened and lightly fragrant.Add cabbage and cook 5 minutes until it begins to soften.Sprinkle in the remaining seasoning blend and continue cooking 5–8 minutes until the cabbage is tender and lightly caramelized.If needed, add a small splash of beef stock and allow it to cook off.Add apple cider vinegar first and let it cook for about 30 seconds.Stir in Dijon mustard, then add heavy cream if using, and gently fold to combine.Cook 1–2 minutes over low heat until the cabbage looks lightly coated and silky. Do not boil.
5. Slice & Assemble
- Slice the rested bratwurst into thick rounds.Assemble bowls with roasted potatoes, creamy cabbage, and sliced bratwurst.Serve immediately.
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