Sausages With Potatoes and Red Cabbage
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1pound baby potatoes, halved crosswise or quartered if large
- ½head red cabbage (about 1 pound), core removed, cut into 1-inch-thick wedges
- 1teaspoon caraway seeds, lightly crushed
- 1teaspoon coriander seeds, lightly crushed
- 1teaspoon kosher salt
- 1large onion, thinly sliced
- 4thyme sprigs
- 2rosemary sprigs
- 6fresh pork, turkey, chicken or other sausages (about 1½ pounds)
- 1½tablespoons Dijon mustard, plus more for serving
- ½cup freshly grated Parmesan
- 1lemon
- ¼cup chopped dill
Nutritional analysis per serving (6 servings)
559 calories; 41 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 25 grams protein; 1054 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
- Step 2
Sprinkle caraway and coriander seeds and ¾ teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
- Step 3
Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
- Step 4
When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
- Step 5
Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
- Step 6
Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.
Private Notes
Comments
Followed the recipe exactly as written, and it was delicious. In future, I would make 1.5-2x the potatoes and cabbage (there was more than enough sausage). Take the time to make sure the potatoes are cut into uniform sizes to ensure that everything cooked evenly. Don't skip the lemon and dill at the end ... it adds a really nice fresh element.
I think this is a good recipe conceptually, but the cooking times are way off. Following these instructions, everything is burnt by the time the sausages are done. I’d recommend cooking everything together rather than waiting to add the sausages a half hour in.
I love you, Melissa, and this recipe sounds delicious except for the parmesan. It really doesn't need any cheese with these seasonings and ingredients. Dill and parmesan? No thank you.
Just used cabbage and brats, but this was way too salty and the cabbage was reduced to crisps. If repeated, I’d cut way down on added salt, since mustard is already salty, double the amount and size of cabbage wedges, and cook at a lower temp.
This is a fantastic recipe. I add the sliced onions after 20 minutes, or they are too brown.
Great recipe. I did mic the potatoes for a few minutes ahead of time. Thanks for the tip, friends.