This sheet pan dinner actually uses two sheets, but is quite simple and takes only about 45 minutes. It is finished with a decadent brown butter and crisp sage leaves. Any type of sausage links or bratwurst will work, so choose whatever the family prefers.
Not all of our cabbage wedges ended up with some core to hold them together, so we stuck a toothpick through the centers where needed. The directions indicate to let the excess oil drip off the cabbage back into the bowl for the potatoes, but there was hardly any extra so we just added more olive oil for dredging the fingerlings.
The garlic cloves are slightly smashed but left unpeeled. This prevents them from scorching. Afterward, you can either peel the skins and add to the platter (our choice), or discard the cloves altogether.
Sausage with Cabbage and Fingerlings
- 1⁄4 cup olive oil, more if needed
- 1 small green cabbage, cut into 8 wedges through the core
- 1 1⁄4 lb. fingerling potatoes, halved lengthwise
- 6 unpeeled garlic cloves, lightly crushed
- 4 fresh sage sprigs
- 1⁄2 tsp. salt
- 1⁄2 tsp. freshly ground black pepper
- 4 uncooked bratwurst or sausage links
- 1⁄4 cup butter
- 20 small sage leaves
- Preheat the oven to 425°F.
- In a large bowl, toss the cabbage wedges in the oil. Lay them on their sides on a foil-lined baking sheet, letting the excess drip back into the bowl.
- Toss the potatoes in the remaining oil (if there is any, if not, add more oil to the bowl); again letting the excess drip back into the bowl. Set the bowl aside.
- Place the potatoes cut-sides down onto a second foil-lined baking sheet. Nestle three garlic cloves and two sage sprigs in each pan. Cover the pans with foil and roast for 20 minutes.
- Remove the foil from the pans. Lightly prick the sausages, toss them in the remaining oil in the bowl, and add to the pan with the cabbage. Roast 15 minutes more.
- Turn the cabbage, potatoes and sausage and continue roasting until the vegetables are tender and golden, and the sausages are cooked through (160°F), about 5 minutes more.
- Transfer everything to a large platter and tent with foil.
- In a small skillet, melt the butter over medium heat until foam just subsides. Add the sage leaves, and cook until the butter is brown and nutty, and the sage is crisp, 30 to 60 seconds.
- Spoon the sage butter over contents of platter and serve immediately.
Recipe from Fine Cooking