Raisins aren’t just for desserts! They add a touch of sweetness in these Oven Roasted Brats 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. My family stopped watching the Chargers play last year. Blah. Let’s not talk about that. Let’s just talk about the food – party food, tailgating food, finger food.
The hubs and I enjoy having our family and friends over for good food. It can be anything like a big Texas-style barbecue to themed gourmet meals. We do it all. But there’s something comforting and fun about football food. It’s typically finger foods, tasty bites of fried or cheesy goodness. Or even better, sausage!
Bratwurst is 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. Me, I like to streamline my cooking, especially when I am cooking for a crowd. I am impatient and don’t want to slowly boil my brats in beer and onions for hours and then fire up the grill.
Oven roasted brats are more my game plan. 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.
Simple ingredients that’s packed with flavor. What’s your favorite football eats?
- 1 small head of cabbage
- 1 small red onion
- 5-6 bratwurst sausages
- 1/4 cup extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup raisins
- 1/2 tsp fresh thyme
- 5-6 hoagie rolls
- Dijon mustard
- 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.
- 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 and serve on hoagie rolls with mustard.
Serving Size:1 brat
Amount Per Serving: Calories: 527Total Fat: 41gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 79mgSodium: 1244mgCarbohydrates: 23gFiber: 2gSugar: 10gProtein: 18g
Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.