Charred Cabbage With Sausages and Apples
Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.
Yield
4
Ingredients
1 small head of cabbage (about 1½ lb.), quartered through stem end, cored
¼ cup plus 2 Tbsp. extra-virgin olive oil
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
1–1½ lb. sweet Italian sausage links
Zest and juice of 1 lemon
2 garlic cloves, finely grated
½ cup sour cream
⅓ cup drained prepared horseradish (such as Inglehoffer)
½ small Honeycrisp apple, cored, thinly sliced
1 small shallot, thinly sliced lengthwise
Coarsely chopped dill (for serving)
Flaky sea salt
Freshly ground pepper
Instructions
Step 1
Place a rack in lower third of oven; preheat to 425°. Cut each quarter from 1 small head of cabbage (about 1½ lb.), quartered through stem end, cored, in half crosswise to make wedges and pull apart leaves to separate. Transfer to a rimmed baking sheet and toss with ¼ cup extra-virgin olive oil and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to evenly coat. Spread out and nestle 1–1½ lb. sweet Italian sausage links under cabbage so they are in direct contact with baking sheet. Roast, undisturbed, until cabbage is tender and charred in spots and sausages are cooked through, 35–45 minutes.
Step 2
Meanwhile, stir together zest of 1 lemon, 2 garlic cloves, finely grated, ½ cup sour cream, ⅓ cup drained prepared horseradish, and remaining 2 Tbsp. extra-virgin olive oil in a small bowl; season horseradish cream with kosher salt. Set aside.
Step 3
Toss ½ small Honeycrisp apple, cored, thinly sliced, 1 small shallot, thinly sliced lengthwise, and juice of 1 lemon in a small bowl to combine.
Step 4
To serve, spread reserved horseradish cream over a platter. Arrange cabbage and sausages on top, then spoon apple-shallot salad over. Scatter coarsely chopped dill on top of salad; sprinkle with flaky sea salt and season with freshly ground pepper.
