Sunny Anderson makes Sunny's Oktoberfest Cheat Sheet, as seen on The Kitchen, Season 31.
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
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.



Potatoes and Sausage:

Mustard Sauce:


Special equipment:
nonstick aluminum foil
  1. For the cabbage: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with nonstick aluminum foil.
  2. 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.
  3. 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.
  4. Add the bratwursts, two per baking sheet, and brush with oil. Roast, flipping everything halfway through, for 30 to 35 minutes.
  5. 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.
  6. Chop the cabbage and transfer to a plate with the potatoes and bratwurst. Drizzle the mustard sauce over the top. Serve immediately.