Yields: 4 servings
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small cabbage (1¼ pound cabbage) cored, quartered and thinly sliced (7 packed cups)
1 large shallot, peeled, halved and thinly sliced
4 (5-inch) sprigs fresh rosemary
1½ pounds fresh Spicy Italian Sausage (4 links), poked with a sharp knife (5-10 times per)
1 pound frozen, pitted cherries, thawed
½ cup roughly chopped toasted and salted pecans
¼ cup fresh flat-leaf Italian parsley leaves
Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
Add the mustard, vinegar, olive oil, salt and pepper to a large bowl. Whisk to combine. Add the cabbage, shallot and rosemary and mix thoroughly to combine.
Spread the cabbage mixture over 2/3rds of a parchment paper-lined sheet tray.
Evenly space the links on top of the cabbage mixture.
In the remaining 1/3 space on the sheet tray, spread out the cherries.
Bake for 15 minutes and then flip the sausages.
Continue baking until the internal temperature of the sausages reaches 160 degrees Fahrenheit, approximately 15 minutes.
To serve, place some of the cabbage in a shallow bowl. Top with a sprinkle of pecans and parsley. Spoon roasted cherries around the cabbage and top with a sausage.