Because cabbage and parsnips can range from very small to rather large, I included the weights of what I used last night. While I used a head of green cabbage, this recipe would probably also work very well with red cabbage. The variety of apple I used was Pink Lady, but feel free to use whichever type of apple you prefer or have on hand. And if you don't care for the flavor of fennel seeds, you could substitute caraway seeds. In addition to pairing perfectly with bratwurts, you can serve this side dish with any roasted or grilled meats or poultry. Makes 4 side servings.
1 small cabbage (1 1/2 lbs)
3 parsnips (3/4 lbs total)
2 to 3 Tbs olive oil
1 1/2 tsp fennel seed
1 tsp Kosher salt
1/4 tsp ground pepper (I used freshly ground white pepper)
|Served with apple bratwurst|
Roast at 425°F for 30 minutes, then check and gently turn over the cabbage wedges etc. to ensure they roast evenly. Return pan to oven, lower temperature to 400°F if the veggies and apples are browning too quickly without sufficiently softening, and roast for an additional 10 to 15 minutes until everything is soft and the color is golden brown.