Braised Cabbage and Sausage with Chunky Basil Pesto an easy, grain free, gluten free, sheet pan dinner made with smoked or fresh sausages.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 6people
Calories 448kcal
Author Tristin Rieken
Ingredients
1poundsmoked kielbasaroughly 1 rope of sausage
1largecabbagered cabbage or green cabbage or a mix
1pintcherry tomatoes
2tablespoonsolive oil
salt and pepperto taste
Chunky Pistachio Basil Pesto
1bunchfresh basilminced
¼cuppistachiosshelled and chopped
3tablespoonsolive oil
2tablespoonsapple cider vinegar
2clovesgarlicpeeled and minced
2tablespoonslemon juice
¼teaspoonlemon zest
⅛teaspoonred pepper flakes
Instructions
Preheat oven to 375 degrees Fahreinheit.
Bring a large pot of water to boil over high heat. Place sausages in boiling water and reduce heat to simmer. Simmer 15 minutes. Remove sausage and reserve ½ cup of water.
Meanwhile, wash tomatoes and thickly slice cabbage. Toss with olive oil, salt and pepper. Place in a single layer on a large baking sheet and bake 10 minutes.
After 10 minutes, push veggies to the side and place sausages on the sheet. Pierce all over with a fork and pour reserved cooking water over sausage.
Roast 20 minutes or until kielbasa and cabbages are browned, and tomatoes are beginning to burst.
Serve topped with Chunky Pistachio Basil Pesto.
Chunky Pistachio Basil Pesto
Place all ingredients in a small bowl and stir. Cover and refrigerate up to 7 days.