Savory sausage, browned cabbage, and tart apples roast together with mustard and thyme for a practical cool-weather dinner.
Recipe overview
| Servings | 4 |
|---|---|
| Yield | One large sheet pan |
| Prep time | 20 minutes |
| Cook time | 30–35 minutes |
| Total time | 55 minutes |
| Difficulty | Beginner |
Why this method works: dense cabbage starts first and apples are cut thick enough to soften without disappearing.
Equipment
- Large rimmed sheet pan
- Mixing bowl
- Thermometer
Ingredients
- 1½ lb / 680 g green cabbage, 1-inch wedges
- 1 large onion, wedges
- 2 tablespoons olive oil
- ½ teaspoon salt, pepper
- 12 oz / 340 g raw chicken sausage links
- 2 firm apples, ¾-inch wedges
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- 1 teaspoon apple cider vinegar
Preparation
- Heat oven to 425°F / 220°C.
- Keep raw sausage separate from produce until pan assembly.
Step-by-step directions
- Toss cabbage and onion with oil, salt, and pepper; roast 15 minutes.
- Turn vegetables and add sausage links. Roast 10 minutes.
- Toss apples with mustard and thyme; add to pan.
- Roast 10–15 minutes until sausage reaches 165°F / 74°C.
- Drizzle vinegar over vegetables and rest 5 minutes.
How to tell it is ready
Cabbage edges are browned, apples hold their shape, and sausage reaches safe temperature.
Substitutions and variations
- Use fully cooked sausage and add with apples; heat to package directions.
- Replace apples with firm pears.
- Use caraway instead of thyme.
Common problems
- Steamed cabbage: pan was crowded.
- Burst sausage: heat was excessive or links were pierced.
- Mushy apples: slices were too thin.
Allergen and safety notes
Raw poultry sausage must reach 165°F / 74°C. Mustard may be an allergen.
Storage and reheating
Refrigerate within 2 hours for 3–4 days. Reheat to 165°F / 74°C.
Serving ideas
Serve with whole-grain mustard and bread.
Use two pans if vegetables cannot fit in one layer.
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