Tangy and tasty, dill-forward.
Could serve with mashed potatoes and/or crusty bread. Could roast an apple with the cabbage. Could use tempeh in paprika underneath the cabbage rather than sausage on top of it.
| Ingredients | Step |
|---|---|
| Heat oven to 450 degrees. Line 2 sheet pans with foil. | |
| 2 lb. cabbage, cut into wedges oil |
Toss cabbage and sausages with oil. Roast without flipping until cabbage is tender and charred in spots, about 25-30 minutes -- but set a timer for 15 minutes to add sausages. |
| 4 sausages oil |
Halfway through bake time, nestle lightly oiled sausages on top of cabbage. |
| ¼ c. olive oil ¼ c. red wine vinegar¼ c. dill, chopped 1 shallot, finely chopped 4 t. Dijon mustard salt pepper |
Stir together into a vinaigrette. |
| 14 oz. white beans, rinsed (1½ cups, from ½ c. dry) | Stir to combine with vinaigrette. Let marinate. |
| Turn off the oven when the cabbage is ready. Then dump the beans and vinaigrette on top of the cabbage, and let sit in the turned-off oven for 5 minutes before serving. |
Source: Ali Slagle (NYT)