Maple Glazed Sausage Apple Cabbage (Print version)

Sweet maple glaze coats sausages, apples, and cabbage, all roasted on one pan for effortless flavorful dining.

# Ingredient List:

→ Proteins

01 - 4 pork sausages or chicken/turkey sausages (approximately 12–14 oz total)

→ Vegetables & Fruit

02 - 1 small green cabbage, cored and sliced into 3/4-inch wedges
03 - 2 medium apples, such as Gala or Honeycrisp, cored and sliced into 1/2-inch wedges
04 - 1 large red onion, sliced into thick wedges

→ Glaze

05 - 3 tablespoons pure maple syrup
06 - 2 tablespoons whole grain or Dijon mustard
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Herbs

11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Scatter sliced cabbage, apples, and red onion evenly across the prepared sheet pan.
03 - Place sausages on top of the arranged vegetables and fruit.
04 - In a mixing bowl, whisk together maple syrup, mustard, olive oil, apple cider vinegar, salt, and pepper until emulsified.
05 - Drizzle the glaze over sausages and vegetables. Toss gently to ensure even coating, then arrange in a single layer.
06 - Sprinkle thyme leaves evenly over the sheet pan contents.
07 - Roast for 25–30 minutes, turning sausages and stirring vegetables halfway through. Continue roasting until sausages are browned and cooked through, and cabbage is tender and caramelized.
08 - Transfer to plates and spoon any pan juices over the top. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 45 minutes with just 15 minutes of prep
  • Cooks entirely on one pan so cleanup is minimal
  • Uses everyday ingredients you probably already have
  • Gluten free if you choose the right sausages
  • A perfect mix of sweet, savory, and tangy flavors
02 -
  • High fiber from cabbage and apples for healthy digestion
  • Naturally gluten free with the right sausages
  • Leftovers heat up beautifully and taste even better the next day
03 -
  • Cut your vegetables evenly for consistent roasting or you may end up with mushy apples before the cabbage softens
  • Do not overcrowd the pan for best caramelization Use two pans if you double the recipe
  • Let everything rest for five minutes after roasting so the juices soak back in and every bite bursts with flavor

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