Like cauliflower, and brussels sprouts before that, cabbage is currently enjoying its hero-vegetable status in restaurants across the country where its thrifty, hardy, versatile character makes it a natural hit. Roasting brings out its sweetness but with a nicely charred edge. Alongside Italian sausages, it offers contrast and substance to horseradish cream and crunchy apple slices. Look for a sharp, sinus-clearing prepared horseradish (the label should declare it “extra hot”) for the horseradish cream.
Not eating meat? Rinse and drain a 15-ounce can of any creamy white bean (such as navy or cannellini) and toss along with the cabbage in step 1 in place of sausages.
What you’ll need
Rimmed Baking Sheet
$35 $32 At Amazon
Platter
$41 $30 At Amazon
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in lower third of oven; preheat to 425°. Cut each quarter from 1 small head of cabbage (about 1½ lb.), quartered through stem end, cored, in half crosswise to make wedges and pull apart leaves to separate. Transfer to a rimmed baking sheet and toss with ¼ cup extra-virgin olive oil and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt to evenly coat. Spread out and nestle 1–1½ lb. sweet Italian sausage links under cabbage so they are in direct contact with baking sheet. Roast, undisturbed, until cabbage is tender and charred in spots and sausages are cooked through, 35–45 minutes.
Step 2
Meanwhile, stir together zest of 1 lemon, 2 garlic cloves, finely grated, ½ cup sour cream, ⅓ cup drained prepared horseradish, and remaining 2 Tbsp. extra-virgin olive oil in a small bowl; season horseradish cream with kosher salt. Set aside.
Step 3
Toss ½ small Honeycrisp apple, cored, thinly sliced, 1 small shallot, thinly sliced lengthwise, and juice of 1 lemon in a small bowl to combine.
Step 4
To serve, spread reserved horseradish cream over a platter. Arrange cabbage and sausages on top, then spoon apple-shallot salad over. Scatter coarsely chopped dill on top of salad; sprinkle with flaky sea salt and season with freshly ground pepper.
Recipe notes
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Recipes From Bon Appétit’s October 2024 Issue
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