Change-up this sheet pan dinner by trying another flavor variety of bratwurst such as beer brats, bacon and cheese, or pineapple. If fingerling potatoes aren't available, swap in baby red or gold potatoes.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

20 mins
40 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line 2 large baking pans with foil. In a large bowl toss cabbage in oil. Place wedges, cut sides down, on one of the prepared pans (allow excess oil to drip back into bowl). Toss potatoes in remaining oil in bowl. Place potatoes, cut sides, down on the other prepared baking pan (allow excess oil to drip back into bowl and reserve bowl). Nestle 3 garlic cloves and 2 sage sprigs in each pan and sprinkle with salt and pepper. Cover pans tightly with foil; roast 20 minutes.

  • Remove foil covers from pans. Lightly prick the bratwurst and toss in remaining oil in bowl; add to pan with cabbage. Switch pans to opposite oven racks and continue roasting 15 minutes. Turn cabbage, potatoes and bratwurst; continue roasting about 5 minutes more or until tender, golden, and cooked through (bratwurst should register 160°F). Transfer cabbage, potatoes, and bratwurst to a large platter.

  • In a small skillet melt butter over medium just until foam subsides. Add sage leaves. Cook 30 to 60 seconds or until butter is brown and nutty and sage is crisp; spoon mixture over cabbage, potatoes, and bratwurst on platter.

Nutrition Facts

641 calories; fat 46g; cholesterol 91mg; saturated fat 17g; carbohydrates 39g; mono fat 13g; poly fat 2g; insoluble fiber 7g; sugars 8g; protein 19g; vitamin a 2639.8IU; vitamin c 117.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.7mg; folate 63.5mcg; sodium 983mg; potassium 1040mg; calcium 108mg; iron 2.6mg.