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It could be wurst

  • PHOTO COURTESY NEW YORK TIMES

Treat this as a blueprint for a 30-minute sausage dinner complete with cabbage and beans. Caramelize the cabbage until sweet to balance savory kielbasa, which takes on a smoky pepperoni taste when roasted. The beans soak up a dill dressing, sharp with red wine vinegar to cut through all the richness. Vary the main ingredients however you like: Swap green or red cabbage for the Savoy, chives or parsley for dill, scallion for shallot, horseradish for mustard. It’s a meal meant to be made your own.

Kielbasa with cabbage and beans

Ingredients:

• 2-2 1/2 pounds medium Savoy cabbage, cut through the root into 1-inch-thick wedges
• 1/4 cup extra-virgin olive oil, plus more for tossing the cabbage
Kosher salt and black pepper
• 8 ounces to 1 pound smoked kielbasa, diagonally sliced 1/4-inch-thick
• 1/4 cup red wine vinegar
• 1/4 cup fresh dill, finely chopped
• 1 shallot, finely chopped
• 4 teaspoons Dijon mustard
• 1 (14-ounce) can white beans, such as great northern or cannellini, drained and rinsed

Directions:

Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25-30 minutes.

In a bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans; stir to combine.

Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.

Total time: 35 minutes, serves 4.

Tips:

For spicy heat, stir red pepper flakes into the dressing. If you want even more sharpness, add grated raw garlic. Sauerkraut can be added to the bean mixture too for even more briny acidity.

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