One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

 

4 good quality sausage links, cut in half

1/2 head of cabbage, purple or green, cut into quarters (leave the stem intact, so the cabbage stays together when cooking)

small yukon gold potatoes, cut in half (the smallest you can find)

kosher salt & pepper

olive oil

Mustard Sauce

1 T. apple cider vinegar

1 T. grainy mustard

1 T. Dijon mustard

1 T. honey

1 tsp. soy sauce

3 T. olive oil

sea salt & pepper

 

Whisk mustard sauce with a fork, and save for later. On a parchment lined sheet pan, lay out the cabbage quarters and scatter the little potato halves around. Place the sausage halves in between the potatoes and cabbage.