Sheet Pan Sausages with Shallots, Apples, and Cabbage

Recipe by Catherine Pla, adapted from Lidy Heuck

Serves 4

Sheet Pan Sausages with Shallots, Apples, and Cabbage

This is one easy weekend dinner you will have on repeat. The combination of apples, shallots, and cabbage is a taste sensation.

• 6 shallots, trimmed and peeled

• 2 apples

• 2 T olive oil, divided

• 1 lb hot or sweet Italian sausages

• 1⁄2 head of cabbage, sliced into wedges

• Kosher salt and black pepper

• 3 sprigs fresh rosemary

• 2 t whole grain or Dijon mustard

• 2 t apple cider vinegar

• 1⁄2 c chopped parsley

Preheat the oven to 425 degrees. Slice shallots lengthwise into wedges. Core apples and cut into 1⁄2” wedges. Toss shallots and apples on a sheet pan with 1 tablespoon olive oil and season with salt and pepper. Roast 10 minutes, until shallots are starting to brown.

Prick sausages with a fork in several places. Drizzle sausages and cabbage wedges with olive oil and toss to coat. Season cabbage with a little salt and pepper.

Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading it all out in one layer. Arrange the cabbage wedges and sausages on the pan and roast for 25-30 minutes, flipping the sausages and tossing the apples and vegetables halfway through. Roast until the sausages are browned and measure 160 degrees on an instant-read thermometer, and the shallots are tender and caramelized.

Transfer sausages to a platter and discard rosemary sprigs. Pour the vinegar over the apples and vegetables and toss well, scraping up any brown bits from the bottom of the sheet pan.

Arrange apples and vegetables around the sausages on the serving platter, sprinkle with parsley and serve.