Smoked bratwurst crisps on a sheet pan with soft cabbage and apple while you step away. The sweet and smoke marry into something deeper than the parts promise, and the pan does most of the work.

Serves 2. 35 minutes, 8 at the stove.

About 800 calories a serving, 26 g protein, 30 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Slice the cabbage into 2-inch wedges and halve the apple lengthwise, then scoop out the core; cut each half into two pieces. Scatter the cabbage and apple on a sheet pan, drizzle with 2 tablespoons oil, season with a pinch each of salt and pepper, and toss.
2. Nestle the 4 bratwurst among the cabbage and apple. Roast until the sausage skin is dark and tight and the cabbage is soft at the edges, 25 to 28 minutes.27 min
3. Divide the sausage, cabbage, and apple between two plates and serve warm.

Note Swap the apple for pear or fresh cranberries if you have them. Leftovers keep in a sealed container in the cold for up to three days; reheat gently in a 325°F [160°C] oven. Serve with good mustard and dark bread on the side or crusty rolls to soak up the juices.