October 18, 2016

Roasted Italian Sausage and Cabbage Sheetpan Supper

Letting the oven do most of the work is so nice during the busy work week. This meal is not only delicious, but also chock-full of protein and fiber! The crispy, nutty roasted cabbage paired with spicy jalapeños and sweet sausage is a fabulous flavor combo. I finished mine with balsamic drizzle (which can be found by the other vinegars). If you can’t find it, simply use balsamic vinaigrette.



1. Preheat oven to 400.
2. Place the onion, garlic, cabbage and jalapeño on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the veggies are well coated.

3. Arrange the sausages in between the cabbage. Bake for 35-40 minutes, or until the cabbage and sausages are golden brown.

4. Transfer to serving plates and finish a drizzle of balsamic.





Roasted Italian Sausage and Cabbage Sheetpan Supper
Serves 4

All you need:
1 large yellow onion, sliced thin
6 garlic cloves, peeled and chopped
1 small green cabbage, cored and sliced thin
2 jalapeños, sliced thin
3 tablespoons olive oil
Salt and pepper, to taste
4 sweet Italian chicken sausages
Balsamic reduction, for finishing

All you do:
1. Preheat oven to 400.
2. Place the onion, garlic, cabbage and jalapeño on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the veggies are well coated.
3. Arrange the sausages in between the cabbage. Bake for 35-40 minutes, or until the cabbage and sausages are golden brown.
4. Transfer to serving plates and finish a drizzle of balsamic.

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