Smoky Sausage, Cabbage & Potato Casserole

Ingredients

• 14 oz smoked sausage, sliced into 1/2-inch rounds
• 1 small head green cabbage, cut into chunky pieces, about 1 1/2 lb
• 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
• 1 large yellow onion, sliced
• 3 cloves garlic cloves, minced
• 2 tbsp olive oil
• 3/4 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp chopped parsley

Instructions

1. Preheat oven to 425F.
2. Add potatoes, cabbage, onion, garlic and sausage to a large baking dish.
3. Drizzle with olive oil.
4. Add smoked paprika, thyme, salt and pepper and toss well.
5. Whisk Dijon into chicken broth and pour around vegetables.
6. Cover tightly with foil.
7. Bake 25 minutes.
8. Remove foil and carefully toss everything.
9. Continue roasting uncovered approximately 15-20 minutes until potatoes are tender, cabbage edges brown and sausage caramelizes slightly.
10. Drizzle apple cider vinegar over casserole and toss lightly.
11. Finish with parsley.

Nutrition

Chef's Notes

The vinegar added after roasting balances the richness of the sausage. For scaled-up versions, avoid overcrowding the roasting surface.

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