Celiac.com 12/01/2018 - If you’re looking for an easy, yet sure to please dinner, then this simple oven wonder is just what you need. The recipe is a delightful marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage. A final savory drizzle of brown butter and fried sage leaves seals the union.
- 4 uncooked gluten-free sausages of choice
- ¼ cup olive oil
- 1 small green cabbage (1½ to 1¾-pound), cut in 8 wedges through core
- 1¼ pounds small Yukon Gold potatoes, halved lengthwise
- 6 unpeeled garlic cloves, lightly crushed
- 4 fresh sage sprigs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup butter
- 20 small sage leaves
Heat oven to 425 degrees.
In a large bowl, toss cabbage lightly in oil. Lay wedges flat on foil-lined baking sheet, and drawn any excess oil drip back into bowl.
Toss potatoes in remaining oil.
Place potatoes cut sides down on a second foil-lined baking sheet. Drain any excess oil back into bowl.
To each pan, add 3 garlic cloves and 2 sage sprigs seasoned with salt and pepper.
Cover pans tightly with foil; roast for 20 minutes.
Remove foil from pans. Lightly prick the sausages and toss in remaining oil; add to pan with cabbage.
Switch roasting pans to opposite oven racks, and roast for another 15 minutes or so.
Turn cabbage, potatoes and bratwurst;
Continue roasting another 5 minutes or so, until everything is tender, golden and juicy.
Transfer everything to a large platter.
In a small skillet, melt butter over medium heat until it begins to foam. Add sage leaves; cook up to 60 seconds until butter is brown and sage is crisp. Spoon butter over everything on the patter.