Roast Italian Sausages with Potatoes and Cabbage
Serves 6 to 8
If you have bay leaves in the cupboard, toss in a few along with the caraway seeds. This easy one-dish dinner is perfect when the weather starts to chill.
2 1/2 pounds sweet Italian sausage links
1 large onion, cut into 1 1/2-inch chunks
1 small cabbage, halved and cut into 8 wedges
12 small potatoes (I like fingerlings), about 1 1/4 pounds, halved
4 garlic cloves, sliced
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons caraway seeds
Salt and pepper
Chicken broth as desired
Adjust oven rack to lowest position and heat oven to 425 degrees. Place sausages, onion, cabbage wedges, potatoes and garlic in a large roasting pan. Add oil, vinegar, caraway seeds and a sprinkling of salt and pepper; gently toss to coat. Cook until light golden brown and fully cooked, about 45 minutes. Remove pan from oven and set over two burners on medium low heat. Add enough chicken broth to desired juiciness. Heat through and serve.