Recipe courtesy of Sunny Anderson
Sunny's Oktoberfest Cheat Sheet
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- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 318
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 18 mg
- Sodium
- 570 mg
I have fun memories of going to the official Oktoberfest in Munich, Germany with my family when I was a kid. Of course, I couldn’t partake of the beer, but I loved the German word for Munich, or München. It sounded very close to the English word "munchin’" and that’s exactly what we did as a family; we munched on every bite we could! The star of German food is bratwurst and potatoes with a heavy dose of all cabbages. The mustard finishing drizzle is great on many roasted vegetables, like cauliflower, broccoli and asparagus. This cheat sheet is a fast way for me to take a trip back in time, with a few updated flavors. And now, because I can, I have this with a beer.
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 318
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 18 mg
- Sodium
- 570 mg
Ingredients
Cabbage:
Potatoes and Sausage:
Mustard Sauce:
Directions
Special equipment:
nonstick aluminum foil- For the cabbage: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with nonstick aluminum foil.
- Lay the cabbage slices flat on the baking sheets, two slices per sheet. In a small bowl, whisk together the olive oil, Dijon mustard, orange juice, honey, a pinch of salt and a few grinds of black pepper. Brush the mixture over the cabbage, then flip them and brush again.
- For the potatoes and sausage: Place the potato planks on the baking sheet with the cabbage, dividing them evenly between the two, and brush on both sides with olive oil. Sprinkle both sides with a dusting of garlic powder, onion powder, paprika, a pinch of salt and a few grinds of pepper.
- Add the bratwursts, two per baking sheet, and brush with oil. Roast, flipping everything halfway through, for 30 to 35 minutes.
- For the mustard sauce: In a small bowl, stir together the orange juice, Dijon mustard, parsley, honey, a pinch of salt and a few grinds of pepper.
- Chop the cabbage and transfer to a plate with the potatoes and bratwurst. Drizzle the mustard sauce over the top. Serve immediately.
