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!
Servings: 5 servings
Ingredients
- 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
- 1 pound sausage of your choice I prefer a gluten-free bratwurst
- 2 tablespoons flat leaf parsley finely chopped, for garnish
Instructions
- 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!
Nutrition
Calories: 1178kcal | Carbohydrates: 67g | Protein: 51g | Fat: 80g | Saturated Fat: 28g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 2146mg | Potassium: 2652mg | Fiber: 13g | Sugar: 16g | Vitamin A: 2631IU | Vitamin C: 190mg | Calcium: 208mg | Iron: 7mg