Green cabbage: 200g (2 cups, chopped), Chicken sausage: 100g (2 links, sliced), Red potatoes: 150g (1 cup, cubed), Red bell pepper: 100g (1 medium, chopped), Red onion: 50g (1/2 small, chopped), Garlic: 6g (2 cloves, minced), Olive oil: 15ml (1 tbsp), Dijon mustard: 5g (1 tsp), Apple cider vinegar: 5ml (1 tsp), Caraway seeds: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Preheat oven to 425°F (220°C). 2. In a small bowl, whisk together 15ml olive oil, 5g Dijon mustard, 5ml apple cider vinegar, 6g minced garlic, 2g caraway seeds, 1g dried thyme, 2g salt, and 1g black pepper to make the dressing. 3. In a large bowl, combine 150g cubed red potatoes, 100g chopped red bell pepper, and 50g chopped red onion. 4. Add half of the dressing to the vegetables and toss to coat. 5. Spread the vegetable mixture on a baking sheet lined with parchment paper. 6. Roast for 15 minutes. 7. Meanwhile, in the same bowl, toss 200g chopped green cabbage and 100g sliced chicken sausage with the remaining dressing. 8. Remove the baking sheet from the oven, add the cabbage and sausage mixture, and toss everything together. 9. Return to the oven and roast for an additional 15-20 minutes, until the vegetables are tender and the sausage is browned. 10. Serve hot, garnished with 5g chopped fresh parsley.
