Roasted Cabbage with Sausages

While normally I’d make this with a meaty Kielbasa I decided to make a meatless dish and chose a vegetarian Brat. It’s your choice! Just a word about Bratwurst & Kielbasa. They are not to be confused. They are seasoned differently and are usually cooked a bit differently. You might even notice a difference in the texture. Obviously, a vegetarian Bratwurst is slightly different from the real deal. But I must say, this one is pretty tasty and with a great beer who knows the difference?! Ha! I promise I’m not advertising.

Whether you use meat or go meatless you’ll find this recipe easy and full of flavor! Enjoy!

Recipe

Preheat oven to 400 degrees F.

1/2 Red cabbage-cut into 3-4 wedges
1/2 Green cabbage-cut into 3-4 wedges
1/4+ Cup Olive oil+ a drizzle for the skillet
1/4+ Cup Balsamic vinegar
Tablespoon of honey-optional
Salt and Pepper
3 Ounces crumbled feta (Feta with spices is good too.)
1/3 to 1/2 Pound sausage per person

Note: All this can be done stovetop but I find it easier to roast the cabbage separately in the oven.

Be sure and remove the core from your wedges when preparing the cabbage. I like to drizzle the olive oil onto each cabbage wedge separately with it resting in a pie plate to catch the extra oil that falls free. The extra olive oil will fall to the bottom of the dish then when you flip the wedge over or add another wedge it will rest in the oil. It drenches the wedge perfectly. Remove to your roasting pan … roasting pan with edges to prevent a messy oven.

Now drizzle each wedge with a bit of the balsamic. If your balsamic is pretty tart you may want to add a bit of honey to sweeten it. For this recipe I used a medium priced balsamic that has been in my cabinet for a couple of years. It was still a bit tart. No honey was added.

Salt and pepper each wedge.

Place into preheated oven and bake for about 45 minutes. Observe for browning and tenderness. This might take longer.

In the meantime (timing it with the cabbage), cook your sausages according to direction in a skillet large enough for all ingredients. Add a drizzle of oil as needed to your skillet.

Check on the cabbage every once in a while and if nearly done the cabbage can be removed to the skillet with the sausages to impart their flavor. Cover with a lid and continue cooking over low heat.

When all is cooked to perfection sprinkle with feta and serve.