Low-Carb Roasted Lemon Cabbage and Sausage Sheet Pan Meal

Ingredients

• 1 pkg pre-cooked turkey or pork sausage
• 1 large head cabbage
• 1 T + 2 T olive oil
• 2 T fresh-squeezed lemon juice
• Salt and fresh-ground pepper to taste
• Cut lemon pieces for serving, optional but recommended

Directions

1. Heat the oven to 450F/230C. Coat the sheet pan with 1 tablespoon olive oil, using a little less if you’re cooking with pork sausage.
2. Slice the sausage at an angle into pieces about 2 inches long.
3. Chop the cabbage into fairly small pieces, roughly 3 inches square, doing your best to keep the chunks intact. Arrange the cabbage on the prepared sheet pan.
4. Stir together 2 T olive oil and 2 T lemon juice, then brush that mixture over the cabbage.
5. Nestle the sausage among the cabbage pieces.
6. Roast the pan for 15 minutes. Take it out and flip some of the cabbage, especially any pieces that are browning deeply around the edges.
7. Return the sheet pan to the oven and roast for about 15 minutes more, until the sausage and cabbage have browned edges and the cabbage is as tender as you like it.
8. Add salt and fresh-ground black pepper to taste, and serve hot with lemon pieces for squeezing at the table if desired.