I found this recipe on the The Real Food Dietitians website while browsing for ideas on how to use up leftover purple cabbage (from my fish taco recipe!). I added rosemary and paprika, and chose hot Italian sausages which was delicious.
How to Cut a Cabbage into Wedges
- Remove and discard any outer leaves that are tough or discoloured. Wash the cabbage with water.
- Locate the stem at the bottom of the cabbage. Each wedge must have some of the core, to make it stay together nicely.
- Use a large sharp knife to cut the cabbage in half lengthwise through the core.
- Cut the halves in half, again lengthwise through the core, to form four wedges.
- Continue to form new wedges this way until you achieve your desired thickness. 1 to 1.5 inches thick is ideal for roasting.
Sheet Pan Sausage, Purple Cabbage and Potatoes
Servings: 4 servings
Ingredients
- 3-4 sausage links, uncooked
- 1 lb potatoes (cut in 1½-inch pieces)
- 1 lb purple cabbage, cut in 6 wedges
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, coarsely chopped
- 2 tbsp olive oil
- several sprigs of fresh thyme (or 1 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tsp paprika
- salt and pepper to taste
- Dijon mustard for serving
Instructions
- Preheat oven to 400℉.
- Line a rimmed sheet pan with parchment paper.
- Prick the sausages all over with a paring knife, being careful not to cut all the way through.
- Spread the potatoes, onions, garlic, and cabbage on the sheet.
- Add olive oil, salt and pepper, rosemary, and paprika (if using dried thyme, add it here). Toss until well coated.
- Add sausages to the pan. If using fresh thyme, nestle the sprigs between the veggies. Try to spread everything out so nothing is overcrowded. Have the potatoes and cabbage wedges touching the pan, so they can roast and get crispy.
- Bake for 40-45 minutes (flipping veggies and sausages halfway), or until the potatoes are golden brown.
- Serve with Dijon mustard.
