When I first became a vegetarian at the tender age of 15, fake meats were few and far between and their flavor left a lot to be desired. Some 15 years later (yikes!), the variety and flavors of meat substitutes have come a long way since the canned Worthington hot dogs that I used to consume way back when.
About a year ago, I came across Field Roast Smoked Apple Sage Sausages. They are extremely flavorful and a great source of protein. I try not to depend on fake meats too much because they do tend to have a lot of sodium, but they are perfect if you need to pull together a meal in a pinch.
This is a hearty and comforting dish that is extremely easy to make, and will satisfy vegans, vegetarians, and meat-eaters alike. Even my dad, a (real) meat and potatoes kind of guy, considers it to be one of his favorite meals.
Smoked Apple Sage Sausages, Roasted Potatoes, and Cabbage
Serves 2 (plus leftovers)
1 package Field Roast Smoked Apple Sage Sausages
1 head of cabbage
2 pounds Yukon Gold potatoes
olive oil
rosemary
coarse salt
pepper
½ cup of water
1 vegetable broth cube
Coleman’s mustard
Directions:
Preheat oven to 350 degrees.
Slice the potatoes into uniform cubes and spread evenly onto a cookie sheet.
Drizzle olive oil over the potatoes to lightly coat them.
Sprinkle rosemary, salt, and pepper over the potatoes and then toss.
Place the sheet into the oven for about 45 minutes, or until the potatoes are golden brown. (I like my potatoes a little crisp on the bottom.)
Slice the head of cabbage into quarters and then slice into inch-thick strips.
Rinse the cabbage but don’t drain it too much. The water will be used to steam it.
Place cabbage into a large pot and set to medium-high heat.
Add water, vegetable broth cube, pinch of salt and pepper, and cover. Steam for 10 to 15 minutes.
Remove the sausages out of their casings and slice into half-inch pieces.
About five minutes before the cabbage is fully cooked, toss the sausages on top of the wilted cabbage and cover. You just need to steam the sausages to heat through since they’re already cooked.
Serve with a dollop of Coleman’s mustard on the side to dip the sausages and potatoes.
