Sausage & Cabbage Sheet Pan Dinner
This sausage and cabbage sheet pan dinner recipe is a tribute to cooks everywhere who want to make a delicious meal, have plenty of leftovers, dirty minimal dishes, and would prefer to only spend 10 minutes preparing the ingredients! This Paleo-friendly, balanced sheet pan meal calls for the sausage of your choosing, green cabbage, purple cabbage, and a few redskin potatoes for healthy starch.
It’s hard to believe that our Summer CSA Recipe Series is coming to a close! I’ve had so much fun creating Summer veggie-centric recipes for you and your family. It’s funny how family can have such a large influence on how you cook.
I was talking with Naomi Seifter, owner and founder of Picnik Austin, yesterday (she’ll be on the podcast next week!) and told me that before she started living with her fiance, she cooked more experimental, unexpected means (like rabbit stew). However, now that she’s lived with him for a few years, she finds herself cooking more and more comfort food. It may be more expected, but she believes more delicious. It’s the kind of food that you can (and want) to eat every single day. I can say that my recipe inspiration has evolved exactly the same way.
It wasn’t until Naomi put it that way, that I realized – almost all the most recent blog recipes AND all the 175+ recipes are comforting, family-friendly, delicious, and batch cook-friendly. Yes, I love eating this way, but a lot of my motivation is to create recipes that my not-Paleo husband craves and raves about. We both get exactly what we want from a meal. Me: healing, delicious foods that nurture our bodies. Him: comforting, filling food that he thinks tastes amazing.
SO, that’s a good introduction to today’s recipe! It’s comforting, filling, and delicious. It’s also designed with the busy cook in mind. You don’t need to slave in the kitchen all day to create a delicious dinner for your family. It can come together in just a few short minutes. Double or triple the recipe to your liking (for a large family or if you’re using it to meal prep) and sit back while your oven does the work.
In case you missed them, here’s a recap of my contribution to the Summer CSA Recipe Series!
- Week 1: Chicken Salad with Snap Pea Radish Slaw
- Week 2: Paleo Teriyaki Chicken Thighs with Bok Choy
- Week 3: Thai Chard Shrimp Wraps with Peanut Sauce
- Week 4: Fennel Pesto Chicken & Zucchini Spaghetti
- Week 5: Corned Beef Breakfast Hash
- Week 6: Enchilada Verde Turkey Meatballs
- Week 7: Furikake Crab Bowl
- Week 8: BBQ Bacon Onion Bombs
Don’t forget to check out (at the bottom) what Lexi and Juli cooked up for you this week as well. Those gals sure know how to knock it out of the park!
Sausage & Cabbage Sheet Pan Dinner10 minutes 2017-06-27T00:10:00+00:00 1 hour 2017-06-27T01:00:00+00:00 5 servings adjust servings
- 1 purple cabbage
- 1 green cabbage
- 3 pounds redskinned potatoes
- 3 tablespoons grass-fed butter, coconut oil, or extra virgin olive oil, melted
- 1/2 teaspoon fine sea salt
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 3 pounds sausage of your choice (I prefer a gluten-free bratwurst)
- 2 tablespoons flat leaf parsley, finely chopped, for garnish
- Preheat the oven to 350 F.
- Cut both cabbage into 8 pieces, making sure to remove the core. Spread them out cut-side up onto two large baking sheets.
- Spread the potatoes out evenly between the cabbage.
- Pour the melted butter evenly over the cabbage and potatoes and then use your hands to rub it in on all sides.
- Sprinkle with the seasonings.
- Nestle the sausages into the sheet pan and then bake at 350 F for 1 hour, or until the sausages start to brown on top but the cabbage has not burned.
- Garnish with the parsley and enjoy!
From Lexi: Potato, Leek, and Chard Frittata
Frittatas are great for a weekend brunch or for an on-the-go weekday breakfast! Potatoes, leeks, chard, and cherry tomatoes from the CSA or farmer’s market give this frittata bursts of delicious, rustic, fresh flavor!
From Juli: Fig & Tomato Basil Salad
You may never think of pairing figs and tomatoes together, but with a fresh basil, local honey, and a touch of salt, all the flavors really come together. This is a super easy side dish that can be made in minutes and is super fresh and flavorful!