Sheet Pan Sausage, Cabbage, and Apples Recipe

Ingredients:

• 3 sprigs Italian parsley, leaves picked and chopped
• 2 large Granny Smith apples, cored and cut into 1/8-inch slices
• 4 links Italian sausage (3 to 4 ounces each)
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 cup honey
• 1/3 cup whole grain mustard
• Kosher salt, to taste
• Pepper, to taste
• 4 tablespoons (1/2 stick) unsalted butter, cut into 8 slices
• 1 small head red cabbage, cut into 8 wedges (See Cook’s Tip)

Directions:

1. Place oven rack in middle position. Preheat oven to 400°F.
2. Arrange cabbage on a parchment-lined baking sheet. Top each wedge with a slice of butter and a sprinkle of salt and pepper. Roast 15 minutes.
3. Meanwhile, in a small bowl whisk together mustard, honey, olive oil and vinegar. Season with salt and pepper to taste, then set aside.
4. After 15 minutes, remove pan from oven and flip cabbage over. Add sausages to pan. Spoon a few tablespoons of the honey-mustard dressing over the cabbage and the sausages. Return pan to oven and roast another 15 minutes or until a probe thermometer inserted into the center of the sausages reads 165° F. Remove pan from oven.
5. In a medium bowl, toss apples in a few tablespoons of dressing. While pan is still hot, add dressed apple slices to pan so they can be warmed by the residual heat.
6. Slice sausages before serving. Drizzle everything with remaining dressing and top with chopped parsley.
7. Cook’s Tip:
8. Cabbages vary in size, and you may not need to use the whole thing. For this recipe, cut wedges should be 1 to 1 1/2 inches thick. Keep core on cabbage wedges. This will help them stay together.