this week in our kitchen: roasted cabbage and apples with sausage

Technically, this post should be titled “last week in our kitchen,” but I’m going with the better-late-than-never reasoning here. I point out the timing because when we made this dish, we had to experience an actual fall-like day yet this year — so we thought we would attempt to will the cooler temps with a fall recipe. Apparently, it worked as we enjoyed temps in the 60s (and even cooler) this week, which was a welcome respite from the 80s and 90s we’d been experiencing.

However, this weekend calls for the mid-80s yet again. I’m all for a few Indian summer days, especially when we’ll be outside cheering on the Rockies tomorrow (postseason, here we come!), but I really, really hope it’s not a year when we go from summer to winter because missing out any day of fall is truly unfortunate.

But, back to the recipe. We enjoyed this dish because it was fall-esque without being heavy. And, once again, the majority of the ingredients were locally sourced from our farmers market, which is always a plus. This recipe is also super easy and tasty. Enjoy!

ROASTED CABBAGE AND APPLES WITH SAUSAGE

Total time: 45 minutes / Serves 4

Ingredients

  • 1/2 head red cabbage, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium apple, sliced
  • 2 medium red potatoes, sliced
  • 2 tablespoons Herbs de Provence
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 lb chicken or turkey sausage
  • Crusty bread (for serving)

Directions

  1. Preheat the oven to 400°F.
  2. Toss cabbage, onion, apple, potatoes, Herbs de Provence, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13×9″ baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.

  3. While cabbage mix is roasting, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat.

  4. Serve with bread (and a juicy IPA, if you want to mimic our experience). Enjoy!

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