Sausage, Apple & Red Cabbage Bake
A gorgeous, cozy fall-esqe bake that is as healthy as it is hearty. Red cabbage, sweet apples, and punchy onions provide a great bed for some savory sausage and creamy roasted potatoes. Just don’t forget the mustard!
- Yield: 4 servings 1x
Ingredients
Scale
- 4 or 5 bratwurst or other similar sausage links
- 2 apples, seeded and roughly sliced into chunks (I like any red or golden delicious variety)
- 1 red onion, cut into thick slices/wedges
- ½ large red cabbage, cored and cut into 4 or 5 thick wedges
- 1 head of fresh garlic, halved cross-wise so the cloves are exposed
- 3 cups halved fingerling potatoes, amount is flexible (optional)
- Olive oil, for cooking
- Salt and pepper, as needed
- Spicy brown or whole grain mustard, for serving
Instructions
- Preheat the oven to 425 degrees F. Adjust the oven rack to the center position.
- Place the potatoes on a sheet pan and coat in a generous amount of olive oil (about 2 TBSP). Season well with salt and pepper. Toss to coat. Put the cabbage in a roasting pan, coat/brush with a thin layer of olive oil, and season with salt and pepper. Add the garlic bulb halves and drizzle each with a little oil. Cover the roasting pan with foil. Roast the pan of potatoes and the pan of cabbage/garlic together in the oven for 15 minutes (this is their head start).Â
- After 15 minutes, give the potatoes a flip. Place back in the oven to finish cooking. Uncover the cabbage and add the sausages, onion slices, and apples to the roasting pan. Roast, uncovered, for 20 to 25 minutes more, or until the sausages are cooked through.Â
- Serve everything with lots of spicy and/or whole/grain mustard and the soft, sweet, roasted garlic (which should squeeze easily out of the bulb).