This week’s featured recipe, Roast Cabbage & Bratwurst, brings German-inspired flavors together in an easy sheet pan meal filled with savory herbs, roasted vegetables, and hearty chicken bratwurst.
Why we love this recipe:
- One-pan meal
- Easy cleanup
- Great for meal prep
- No added salt recipe
- Packed with flavor and texture
Instead of relying on added salt, this recipe builds flavor with:
- Apple cider vinegar
- Ground mustard powder
- Garlic & onions
- Smoked paprika & herbs
Roasting vegetables helps bring out their natural sweetness and depth of flavor, while ingredients like apple cider vinegar, herbs, spices, garlic, and mustard powder create bold flavor naturally, making it easier to keep sodium in check while still enjoying satisfying meals. Small cooking techniques and ingredient swaps can make a big difference in building flavor without relying on added salt.
Ingredients
- 1 slices medium green cabbage cut into wedges or thick
- 1 large yellow onion sliced
- 4 links chicken bratwurst
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh parsley chopped
Servings: servings
Units:
Instructions
- Preheat oven to 425°F.
- Arrange cabbage and onions on a large sheet pan.
- In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
- Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
- Place bratwurst links between the vegetables on the sheet pan.
- Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
- Sprinkle with fresh parsley before serving.
Recipe Notes
