Cabbage and Sausage Recipe

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 50 minutes

Ingrediënten

2 tablespoons avocado or canola oil (+ more for brushing sheetpan)

1 head green cabbage (1–2 pounds)

1 (12-ounce) package kielbasa (turkey or beef), (cut into ½-inch-thick slices)

1 (15-ounce) can white beans, drained and rinsed (cannellini beans or navy beans)

½ large shallot, (finely chopped, ~¼ cup)

⅓ cup finely chopped tender herbs (such as dill, parsley, cilantro and/or chives)

¼ cup extra virgin olive oil

3 tablespoons apple cider vinegar

1 tablespoon whole grain mustard

2 teaspoons Dijon mustard

½ teaspoon sugar (honey or agave will also work)

½ teaspoon black pepper

Kosher salt

Instructies

Heat oven to 500ºF with rack set in middle position. Brush a splash of oil on a baking sheet to coat.

Quarter 1 head cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, flat side down, on rimmed baking sheet. Brush 1 tablespoon oil on exposed cut sides of wedges and sprinkle with ½ teaspoon kosher salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cover sheet tightly with aluminum foil and roast for 10 minutes.

Meanwhile, add ½ minced shallot to a small bowl; cover in cold water and set aside.

Remove foil, opening away from you and allowing steam to escape away from you.

Continue to cook until cabbage wedges begin to brown on underside, about 10 minutes.

Remove sheetpan from oven. Using tongs and thin metal spatula, flip each wedge. Scatter 12 ounces sliced kielbasa over and around wedges then return to oven. Roast until edges of cabbage are browned and some leaves have crisped, another 10 minutes.

Remove sheetpan from oven and top with 1 can drained beans. Return sheet pan to oven and allow beans to warm through while preparing herb dressing (if you’ve already made the dressing, keep sheetpan in oven for 5 minutes before topping with dressing and serving).

Meanwhile, drain minced shallot; add shallot to a liquid measure cup. Add ⅓ cup chopped herbs, ¼ cup olive oil, 3 tablespoons vinegar, 1 tablespoon whole-grain mustard, 2 teaspoons Dijon, ½ teaspoon sugar, and ¼ teaspoon pepper; whisk to combine then season to taste with salt.

Remove sheet pan from oven and spoon herb mixture in dollops over top; serve immediately.

Voedingswaarde

• Portiegrootte: 1 /4 recipe
• Calorieën: 484 kcal
• Totale vet: 39 g
• Verzadigd vet: 8 g
• Cholesterol: 120 mg
• Natrium: 1208 mg
• Totale koolhydraten: 14 g
• Voedingsvezels: 4 g
• Totale suikers: 4.5 g
• Eiwit: 30 g