The kids are back in school. There’s a little nip in the air. Trees are showing off their golden hues. This all means one thing: Football season is here! Yes, homes across the country are tuned in to watch their favorite teams battle it out on the field. Maybe you follow the collegiate games, or perhaps you’re an NFL fan. Perhaps you are both?
In my house, the best part of the big game is not necessarily how many points are on the scoreboard, or who made the big play. For my crew, it’s all about the food. Tailgating eats is an American past time. We take our snacking very seriously. But football grub doesn’t have to be all junk or super salty. You can enjoy some really great food that is easy to prepare and is both delicious and satisfying.
Bratwurst is iconic football food fare and can be prepared a number of different ways. For this recipe, you oven roast your brats with cabbage, red onions and naturally sweet Sun-Maid raisins. This sweet and savory combination is one of my favorites. Stuff it all together in a soft hoagie roll with a drizzle of dijon mustard, and you have a fantastic tailgating feast with very little to clean up afterwards.
Roasted Bratwurst with Raisins, Cabbage and Onions
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
- 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, brush each side with olive oil and season with salt and pepper.
- Peel red onion and cut in half. Cut each onion half into wedges and transfer to baking sheet with cabbage.
- Brush each side of onions with olive oil and season with salt and pepper.
- Add brats to the baking sheet and bake for 35 minutes.
- Add raisins to the baking sheet and bake for 5 more minutes.
- Transfer brats and vegetables to a serving plate and add thyme.
- Serve with rolls and mustard.
Laura Bashar blogs at Family Spice, and is the photographer and co-author of the cookbook: Cooking Techniques and Recipes with Olive Oil. She’s also chaos manager of a family of five while soaking up the sun in San Diego, California.