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.
But instead of mourning the loss of our Chargers, I am going to focus on the football munchies we love so much! 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!
Why you have to try this recipe
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.
These baked 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.
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.
1. Cut cabbage in half, including the core. Then cut each cabbage half into 4 wedges.
2. Place cabbage wedges on to a baking sheet. Brush both sides of cabbage with olive oil and season with salt and pepper.
3. Peel onion and cut in half. Cut each onion half into wedges and transfer to baking sheet with cabbage.
4. Brush onions generously with olive oil and season with salt and pepper.
5. Add bratwurst to the baking sheet with cabbage and onions.
6. Bake at 400ºF for 35 minutes.
7. 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.
8. 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!
You can easily store leftovers in the refrigerator for up to 3 days. The baked brats also freeze well. They will keep in the freezer for up to 3 months if stored in an airtight container or freezer bag. The veggies will thaw out super soft, though.
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!
- 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)
- 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 (optional). Serve as is or 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
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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.