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.