I’m back on a serious #waistmanagement kick. I (clearly) LOVE delicious food, but I also love delicious, healthy food. Because the waist band has been getting a bit tight, I’m back to cooking more of the delicious, healthy food and less of the food that is just delicious. Tonight, I was digging through the vegetables left in the fridge and realized I had two that I wouldn’t normally put together – cauliflower and cabbage.My first thought was a twist on colcannon, but, frankly, dairy hasn’t been terribly kind to my digestion lately. Instead, I decided to go simple. They’re both cruciferous vegetables that caramelize beautifully when they’re roasted. I saw some recipes online for cabbage roasted with bacon, which sounds pretty darn tasty, BUT, unfortunately, bacon and cooking in bacon grease do not fall into the healthy category (except as a flavoring ingredient). Instead, I went with a much leaner but seriously flavorful chicken apple sausage. It worked beautifully with the comfort-food vibe of the dish.I knew when I was planning it that this dish would either become a family favorite or Danny’s new most hated dish. Fortunately, it is now a new family favorite in our house, and I hope one in yours soon too!
Roasted Cauliflower, Cabbage, and Chicken Sausage
- 1 medium head of cabbage, coarsely chopped
- 1 medium head of cauliflower, chopped into florets
- 1 small onion, finely chopped
- 4-5 tbsp olive oil
- 3 tsp garlic salt
- 4 links chicken apple sausage, sliced
Preheat oven to 425F. In a large bowl, combine cabbage and cauliflower.Add onion, olive oil, and garlic salt. Toss to combine.Spread evenly in 2 baking sheets. Add chicken sausage and toss with vegetables.Roast 20 minutes. Stir. Roast an additional 15 minutes, until desired doneness. Serve on its own or over quinoa or rice.