Recipes
Ingredients
- 3 teaspoons olive oil or avocado oil, divided
- 1 small green cabbage, about 2 pounds
- 1 small yellow onion peeled and sliced into 1/2" rings
- 6 small/medium red potatoes, quartered
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 sausage links, pierced
- Fresh parsley chopped for garnish
Nutritional Information
- Cabbage is packed with vitamin C, a vitamin essential for immune health and wound healing.
- Cruciferous vegetables, such as cabbage, contain powerful anti-inflammatory antioxidants.
- Preheat oven to 425°F.
- Oil a rimmed baking sheet with 1 teaspoon of oil.
- Trim off the stem end of the cabbage, then cut cabbage (from top to bottom) into ¾-1 inch thick slices. (You’ll want 4 slices total, so depending on the size of your cabbage you may have extra. Save these for another use).
- Place cabbage slices onto oiled sheet pan, arrange onions, potatoes and sausage links around cabbage and sprinkle entire pan with salt and pepper.
- Drizzle with remaining 2 teaspoons of oil. Bake for 25-30 minutes. Sausage should be cooked through and cabbage and potatoes should be tender and beginning to brown on edges.
- Remove from oven. Garnish with parsley, if desired, and serve with sauerkraut and mustard.
Chef's Narrative
A quick and easy, no muss, no fuss meal.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 610, Total Fat: 36g, Saturated: 20g, Trans Fat: 0g, Sodium: 760mg, Potassium: 1458mg, Carbohydrate: 57g, Dietary Fiber: 8g, Protein: 15g
Allergens:
None
Chef's Narrative
A quick and easy, no muss, no fuss meal.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 610, Total Fat: 36g, Saturated: 20g, Trans Fat: 0g, Sodium: 760mg, Potassium: 1458mg, Carbohydrate: 57g, Dietary Fiber: 8g, Protein: 15g
Allergens:
None
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Ingredients
Nutritional Information
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