Low-Carb Roasted Lemon Cabbage and Sausage Sheet Pan Meal
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
Preheat the oven to 450F/230C and brush the sheet pan with 1 tablespoon olive oil, or a little less for pork sausage.Cut the sausage on the diagonal into pieces that are about 2 inches long.Cut the cabbage into smallish chunks (about 3 inches square), trying to keep the cabbage pieces from falling apart. Put cabbage chunks on the sheet pan.Mix together 2 T olive oil and 2 T lemon juice, and brush the cabbage pieces with the olive oil-lemon juice mixture.Tuck sausage pieces between the pieces of cabbage.Roast the cabbage and sausage 15 minutes. Then remove from the oven and turn over some of the cabbage pieces, especially if you have some that are getting quite brown on the edges. (I like to turn them, but it’s probably not always essential.)Put sheet pan back in the oven and cook about 15 minutes more, or until cabbage and sausage pieces are both brown on the edges and cabbage is cooked to your liking.Season with salt and fresh-ground black pepper to taste and serve hot, with lemon pieces to squeeze on at the table if desired. (I love the extra lemon on this, but some people who aren’t huge lemon fans might think the lemon that’s brushed on before cooking is enough lemon.