Roasted Sausage with Cabbage
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and practically cooks itself. You just toss everything on a sheet pan and let the oven do the work while you relax. The cabbage is absolutely wonderful roasted because it becomes tender and slightly caramelized, and it's packed with vitamin C and fiber that keeps me feeling satisfied. The Italian sausages provide great flavor without much fussing around, and the apple cider vinegar and mustard add just enough tang to balance out the richness. It's comfort food that doesn't feel heavy, and honestly, it's so simple that even on my most exhausted days, I can get dinner on the table.
Ella x
Ingredients
- 8italian sausages(about 2 lbs, mild or hot)
- 1 headgreen cabbage(cut into 1-inch wedges)
- 1 largered onion(sliced into thick wedges)
- 3 tablespoonsolive oil
- 2 tablespoonsapple cider vinegar
- 1 tablespoonwhole grain mustard
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper for easy cleanup.
Tip: A hot oven ensures the sausages brown beautifully while the cabbage caramelizes.
- 2
Arrange the sausages in the roasting pan and drizzle with 1 tablespoon of olive oil. Roast for 8 minutes until they begin to brown.
Tip: Starting the sausages first allows them to render some fat for extra flavor.
- 3
While sausages cook, combine the remaining 2 tablespoons of olive oil with minced garlic, thyme, paprika, salt, and pepper in a small bowl.
Tip: This spice blend infuses the cabbage with deep, complex flavors.
- 4
Remove the pan from the oven and nestle the cabbage wedges and red onion around the sausages. Brush the vegetable mixture with the garlic-herb oil.
Tip: Arrange cabbage cut-side down for better browning and caramelization.
- 5
Pour the vegetable broth around the vegetables and sausages. Return to the oven and roast for 20-25 minutes until the cabbage is tender and the sausages are cooked through.
Tip: The broth prevents sticking and creates a light pan sauce.
- 6
Remove from oven and drizzle the mustard and apple cider vinegar over everything, tossing gently to combine.
Tip: The acidity brightens the dish and cuts through the richness of the sausages.
- 7
Transfer to a serving platter and serve immediately while hot, spooning any pan juices over the top.
Tip: This one-pan meal comes together beautifully and requires minimal cleanup.
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