Raisins aren’t just for desserts! They add a touch of sweetness in these baked brats in the oven with raisins, cabbage and onions. Sponsored by Sun-Maid Raisins.
I was all ready to talk about the beginning of football season and now football has turned into a political theater. Blah. Forget that. This is the first year that San Diego no longer has a football team.
We normally serve some crispy pulled pork or even pulled pork nachos. A smoked bbq brisket sandwich is also a big family favorite.
Bratwurst is also classic football eats. If you doubt me, ask any Packer fan the best way to cook up brats. Our neighbors are from Wisconsin and I got a big lesson on the “best way” to make brats during one football party at their house.
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Recipe highlights
- Simple: This is a super easy and delicious way to serve up brats and cabbage. One pan meals mean easy prep, easy cooking and of course, easy clean up. It’s also a great way to feed a crowd.
- Versatile: You can use any kind of sausages, other than bratwurst, too, as well as any vegetables.
- Flavor: I combine brats with wedges of cabbage and onions then roast it all together in the oven. One pan, so easy. At the end of the roasting, I add some plump raisins for that touch of sweet and savory. Stuff it all in a hoagie roll and dollop the top with a healthy lathering of Dijon mustard and your big game eats have entered a new level classy finger food.
Ingredients you need
- Cabbage: I cut a head of cabbage into wedges. You can use green cabbage, red cabbage, even Napa cabbage.
- Red onion: I love roasted red onions. You can also use brown or sweet Vidalia onions.
- Bratwurst sausages: This also works with Italian sausage links, but I prefer cabbage with brats.
- Extra virgin olive oil: Yes, you can roast, bake and even fry with extra virgin olive oil.
- Raisins: You can use red or green raisins or even a combination of both, as I did.
- Fresh thyme: After everything is roasted, I garnish the sausages with some fresh thyme. This is totally optional. You can also use chives or basil.
- Salt and pepper: If you like things spicy, add some red pepper flakes at the end.
Step-by-step directions
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- Prep cabbage. Cut cabbage in half, including the core. Then cut each cabbage half into 4 wedges. Place wedges on a baking sheet, brush both sides of cabbage with olive oil and season with salt and pepper.
- Prep onions. Peel onion and cut in half and cut into wedges and transfer to baking sheet with cabbage. Brush onions generously with olive oil and season with salt and pepper.
- Add sausages and bake. Add bratwurst to the baking sheet with cabbage and onions. Bake at 400ºF for 35 minutes.
- Add raisins. Remove from the oven and sprinkle the raisins over everything. Return to the oven and bake for 5 more minutes then transfer brats and vegetables to a serving plate.
- Serve. Garnish with fresh thyme. Serve alone or on hoagie rolls with mustard.
Expert tips and recipe FAQs
I like to serve the brats and veggies together in hoagie rolls. Feel free to serve these with sauerkraut, stone ground mustard and some big dill pickles!
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. Please note that the veggies will be super soft when thawed.
I like to have my brats and veggies caramelize in the oven so I bake them at 400ºF. At this temperature, it takes about 30-40 minutes for the brats to cook. They should have an internal temperature of 160°F.
I bake the cabbage wedges with brats in the oven at 400ºF. Since they are roasting for 30-40 minutes, the cabbage wedges are large. I simply coat the wedges with olive oil and season with salt and pepper and then roast away!
Baked Brats in the Oven with Raisins, Cabbage and Onions
Ingredients
- 1 small head of cabbage
- 1 small red onion
- 5-6 bratwurst sausages
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup raisins
- ½ teaspoon fresh thyme optional
Instructions
- Preheat oven to 400ºF
- Cut cabbage in half, including the core. Then cut each cabbage half into 4 wedges. Place cabbage wedges on to a baking sheet.
- Peel onion and cut in half. Cut each onion half into wedges and transfer to baking sheet with cabbage.
- Brush each side of cabbage and onions generously with olive oil and season with salt and pepper.
- Add bratwurst to the baking sheet and bake for 35 minutes.
- Remove from the oven and sprinkle the raisins over everything.
- Return to the oven and bake for 5 more minutes then transfer brats and vegetables to a serving plate.
- Garnish with fresh thyme (optional). Serve as is or on hoagie rolls with mustard.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I love the addition of the raisins for some sweetness!
This looks amazing! The raisins are an unexpected sweet surprise!
This sounds incredible! I have to try making this soon!
Love the oven roasting, those brats look delicious!!
This sounds so delicious!
Looks delicious!! My husband would love these brats!!!