Kielbasa with Charred Cabbage & Cranberry Horseradish

Kielbasa with Charred Cabbage & Cranberry Horseradish 

Ingredients

1 head cabbage, quartered

¼ cup olive oil

2 tsp cape cod saltworks classic sea salt

2-3 kielbasa sausages

3 shallots, quartered.

½ lb small Potatoes, halved

Black pepper to taste

Fresh dill for serving, options.

For Sauce

¼ cup Sour Cream

1 Lemon, zested

½ cup Lighthouse Keeper’s Cape cod Horseradish

2 cloves Garlic, grated

2 tbs Olive Oil

Instructions:

Place rack on the lower 3^rd of the oven and preheat to 425F.

Half and quarter cabbage and spread it on a rimmed baking sheet. Drizzle in olive oil and sea salt and toss to coat. Tuck sausages under the cabbage, then add potatoes and shallots. Season with pepper if desired.

Cook at 425F for an hour to an hour and 20 mins, tossing cabbage periodically until the vegetables reached your desired doneness.

To prepare the sauce, combine sour cream, lemon zest, horseradish, garlic and olive oil and mix together. Spread half on your serving dish before transferring sausages and vegetables, serve with the rest. Garnish with fresh dill, optional.