Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash, dry, and quarter potatoes. Place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until fork-tender, 10-15 minutes.

  • 1 ½ lb new potatoes
  • 1 tsp salt

• STEP 3

  Meanwhile, divide cabbage between two large baking dishes. Drizzle with oil and vinegar, then sprinkle with sugar and spices. Stir to combine and spread out in an even layer.

  • 2 (14 oz) bags shredded cabbage (coleslaw mix)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 4

  Nestle sausages into the cabbage and drizzle with more oil.

  • 4 pork sausages
  • 2 tsp extra virgin olive oil

• STEP 5

  Place baking dishes in the oven (it doesn't have to be fully heated) and bake, stirring cabbage and flipping sausages halfway through, until the cabbage is tender and sausages are cooked through, about 20 minutes. Remove from oven.

• STEP 6

  While the cabbage and sausages are cooking, place dressing and Dijon in a small bowl; stir to combine.

  • ¼ cup honey mustard dressing
  • 2 tsp Dijon mustard

• STEP 7

  Wash, dry, and chop chives into small pieces. Add to the bowl with the dressing and set aside.

  • 1 small pkg chives

• STEP 8

  When the potatoes are done, drain and return to the pot. Add dressing and chives, then stir to coat. Cover and set aside to keep warm.

• STEP 9

  To serve, divide cabbage, potatoes, and sausages between plates. Enjoy!