Lay sausage links over cabbage & prepare this ample recipe

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Sausage and cabbage is a classic combination. The recipe below amps it up by adding sweet apples, red onions, and a slightly sweet and tangy sauce. Layered cabbage, apples, potatoes, and sausage make this a full meal in one pan, and it couldn’t be easier to put together.
You can use any cabbage you like or happen to have on hand, but it is especially pretty made with red cabbage. Serve it with a bit of spicy mustard for dipping if you like. A hunk of crusty bread also comes in handy for sopping up the delicious sauce, if you’re so inclined.
Cooktop Cove
Sausage and Cabbage Casserole with Apples
10 minutes
1 hour and 15 minutes
1 hour and 25 minutes
Olive oil
1 pound red or green cabbage, sliced ½-inch thick
1 ½ pounds Italian sausage (sweet or hot), halved
3 sweet crisp, sweet apples (such as gala or Fuji), cored and sliced into ½-inch wedges
1 pound small red potatoes, halved or quartered
½ red onion, thinly sliced
Salt and pepper, to taste
½ cup unsweetened apple sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon prepared horseradish
Preheat the oven to 400 degrees Fahrenheit and coat a 9- x 13-inch baking dish with olive oil
Arrange 1/3 of the cabbage in an even layer in the baking dish. Layer half of the sausage, half of the apples, half of the potatoes, and half of the onion on top of the cabbage. Drizzle with a bit of olive oil over the top and season with salt and pepper. Top with half of the remaining cabbage and then layer the remaining sausage, apples, potatoes, and onion. Top with the remaining cabbage, drizzle with a bit of olive oil, and season with salt and pepper. Cover with foil and bake for 1 hour, removing the foil cover halfway through.
Meanwhile, in a small bowl, stir together the apple sauce, vinegar, brown sugar, and horseradish.
After 1 hour, pour the sauce mixture over the top and stir the vegetable mixture to incorporate it. Return to the oven and cook, uncovered, for 15 minutes more.
Resources Real Simple
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