Sheet Pan Cabbage, Sausage & Beans

Sheet Pan Cabbage, Sausage & Beans

I love a sheet pan meal for its ease and deliciousness. Cabbage, sausage and beans go so well together to create a cozy and comforting meal. The simple mustard vinaigrette it’s all cooked in adds a nice but mild tanginess. Serve it up on it’s own or pair it with a grain like cooked farro, rice or quinoa to make it even more substantial.

Serves 4

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Ingredients

medium head Green Cabbage (1100g)
large Onion (430g) cut into eighths
4 Vegan Sausage Links
15oz (425g) Butter Beans or other White Bean
4 Tbsp (60g) Grainy Dijon Mustard
3 Tbsp (45ml) Olive or Avocado Oil
3 Tbsp (45ml) Red Wine Vinegar
Salt & Pepper to taste
1 Tbsp (15g) fresh Dill, chopped for garnish

Directions

1. Prep the cabbage by cutting it into quarters and then into rough pieces. Cut the onion into eighths, lengthwise root to stem. Cut the vegan sausage links diagonally into three pieces each.

2. Mix together the mustard, oil, vinegar, salt & pepper until well combined.

3. Place the cabbage and onions onto a lined sheet pan and drizzle with 1/3 of the mustard sauce and toss until coated. Bake at 425 for 20-25 minutes.

4.Take the sheet pan out of the oven and add the beans, and nestle the sausage in between the pieces of cabbage and onions. Drizzle another 1/3 of the mustard sauce over the beans and sausage.

5.Continue baking at 425 for 6 minutes. Flip the sausage and mix up the cabbage and onions. Finish baking for another 6-7 minutes.

6. Serve with a sprinkling of fresh dill and the remaining mustard sauce.