Monday, October 4, 2010
Roasted Red Cabbage, with Carrots, Apples and Sausage
We adapted another recipe winner tonight. This started as a post from Epicurious called Roasted Sausages, Apples, and Cabbage. I changed the type of sausage and used carrots instead of red onion to make the most of ingredients we had on hand. The best part was that I had it ready for Don and served up by candle light after getting home from an extremely long 11 hour day of work. It definitely was the right thing at the right time and really hit the spot. We served with crusty rolls and a cold glass of dry Strongbow Hard Cider. THE PERFECT COMPLIMENT. Next time, I would serve this along side mashed potatoes for sure.