Sausage with Cabbage and Apples

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Sausage with Cabbage and Apples

A delicious sheet pan meal that is quick to prepare, thanks to the Inspiralizer, making shredding apples and cabbage easier than ever. Spiralized cabbage, spiralized apples, pork sausage, and a simple mustard dressing make this a flavorful weeknight meal.

Sausage with Cabbage and Apples

Sausage with Cabbage and Apples

Spiralizing isn’t just for making noodles out of vegetables and cooking low carb pasta dishes. The Inspiralizer is also a quick and easy way to shred and slice vegetables.

You can shred cabbage and slice apples into thin slices, replacing the need for a mandolin. I love using the Inspiralizer on apples, because it’s hard to get perfectly thin slices. These slices can be used in savory meals like this Sausage with Cabbage and Apples, or in a sweet dish, like an apple pie or tart.

Sausage with Cabbage and Apples

Shredding cabbage has never been easier! In a few seconds, you can effortlessly shred an entire head of cabbage into equal shreds.

This combination of cabbage, apples, and sausage is so flavorful and the perfect balance of salty and sweet. The sausage juices cook with the cabbage and apples, softening the apples and the cabbage absorbing the flavors. It can be enjoyed as is, or even as a side dish at a gathering.

The pink and purple colors give life to the otherwise brown sausage, and the sprinkle of rosemary at the end ties all of the flavors together.

Sausage with Cabbage and Apples

Watch our videos to learn how to spiralize apples and cabbage using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Sausage with Cabbage and Apples


  • 1 small purple cabbage Blade A
  • 1 Honeycrisp apple Blade A
  • 2 tablespoons olive oil
  • salt and pepper
  • 13 ounces sausage halved lengthwise (I used sweet Italian fennel)
  • to garnish: fresh chopped rosemary
  • For the vinaigrette:
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoons whole grain mustard
  • 1/2 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  • 1 small garlic clove crushed and minced


  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Place the cabbage and apple on the baking sheet. Drizzle with the 2 tablespoons of oil and season with salt and pepper. Toss lightly to coat. Bake until crisp-tender, about 15 minutes. Add the sausage and gently toss together. Bake until the cabbage and apple are tender and sausage is cooked, about 10 minutes.
  • While sausage cooks, whisk the oil, mustard, honey, vinegar, and garlic. Set aside.
  • When the cabbage and sausage is done cooking, transfer to a serving bowl and drizzle with vinaigrette. Garnish with rosemary. Serve.

Sausage with Cabbage and Apples

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Angelo says:
We Additionally privide DOOR STEP SERVICE.
Wendy says:
Ali, I made this tonight. Absolutely delicious! I will definitely make this again. I’m having a problem with my Inspiralizer, though. It worked great on the Formica kitchen counter in my old house, but it won’t lock down on the copper counter where I live now. Any ideas??
Carly Glazer says:
Hi Wendy! Hmm - if you have any other marble or glass surface give it a try there or maybe a marble slab. If you still have a problem send a note to [email protected] and she should be able to help you!
Wendy says:
Hi Carly...I don’t have marble or glass that would be appropriate for food prep. I will contact Meaghan, as you suggested. Thanks for your reply!
Tracy says:
Just made this with vegan yummy!
Lauren H says:
Made this recipe this week, subbing kale for cabbage because we aren't huge cabbage fans and adding some butternut squash because we had extra (butternut squash went in with the first round and kale in with the sausage). It was VERY good, especially the dressing. This one will be worked into my rotation for default, easy dinners.
Carly Glazer says:
Wow great idea! Sounds delicious!
Chris says:
How is the sausage cooking in only 10 minutes? Are you using precooked sausage?
Meaghan says:
Yes! Pre-cooked will take less time!

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

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cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
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in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

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search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe