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.

Roasted Sausages, Apples, and Cabbage with Caraway Bon App├ętit October 2005

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.

Yield: Makes 2 servings
Active Time: 10 minutes
Total Time: 35 minutes
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
3-4 carrots, cut lengthwise and then cut into two inch sections
1/2 head red cabbage sliced into 1 inch thick wedges
2 small apples (we used Gala), quartered, cored
1 1/2 teaspoons balsamic vinegar, divided
3 Italian Chicken Sausages, casings removed and crumbled


Preheat oven to 450°F. Mix oil, thyme, and caraway seeds in small bowl. Arrange carrots, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle 3/4 teaspoon vinegar over cabbagemixture. Roast 15 minutes. Meanwhile heat 1 tablespoon olive oil in medium frying pan over medium high heat. Saute sausage crumbles until lightly browned. Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 10 minutes longer.

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