Baked Rabbit & Pork Bratwurst with Roasted Cabbage Wedges & Veggies

Olivia Salvatore
By Olivia Salvatore

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Rabbit & Pork Bratwurst Recipes

Baked Rabbit & Pork Bratwurst with Roasted Cabbage Wedges, Carrots, Celery, and Onions


  • 4 rabbit & pork bratwurst
  • ½ small head of cabbage, cut into 4 wedges
  • 2 carrots, cut into large pieces
  • 2 celery ribs, cut into large pieces
  • 1 small onion, cut into 4 wedges


  1. Preheat oven to 400°F (200°C).
  2. Place cabbage, carrots, celery, and onion in a baking dish. Lightly spray with cooking spray.
  3. Roast veggies in the oven for 1-1½ hours until soft but not mushy and lightly browned.
  4. Place bratwurst on top of veggies for the last 20 minutes to brown and warm through.

Dijon Mustard Vinaigrette:

  1. Combine Dijon mustard with apple cider vinegar.
  2. Add dried basil, Italian seasoning, garlic powder, and onion powder to taste.
  3. Mix until well combined.

Balsamic Tomato Vegetable Stew with Rabbit & Pork Bratwurst


  • ⅓ cup water (adjust to preferred thickness)
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • ¼ – ½ tsp red pepper flakes (optional)
  • ¼ tsp ground cumin
  • 1 link leftover rabbit & pork bratwurst, sliced


  1. Place the thawed balsamic tomato sauce and veggies into a medium pot.
  2. Add ⅓ cup water (or more for a thinner stew).
  3. Add dried basil, Italian seasoning, red pepper flakes, and ground cumin.
  4. Add the sliced bratwurst to the pot.
  5. Mix until well combined and bring to a boil.
  6. Reduce heat and simmer until ready to serve.
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