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ImpossibleTM Sausage Links with Cabbage Steak, Apples and Hot Honey Recipe

Chef J Michael Melton
Two Impossible Bratwurst Sausage Links dripping with honey infused with jalapenos and chili flakes, with caramelized cabbage steak, and juicy, roasted apples and onions, on a blue plate.
  • 4Servings
  • Showing Off
  • 10Ingredients
  • 25 minPreparation
  • 30 minCooking
  • 55 Total TimeTotal Time

Come in haute with this one. We’ve got Impossible™ Sausage Links with charred cabbage, apples, and hot honey. It’s as much of a mouthful as it is a plateful to eat. Here’s the deal, there are three ways you can make this hottie: Stacked to the gods, bowled for a hot lunch, or plated whole for a chic dinner. 

Don’t let your friends take a bite before taking your #DishPic and leaking it online for us all to be jealous.

10 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Sausage Made From Plants, Bratwurst (4 Links, 13.5 oz)
  • 2 Tablespoons grapeseed or other neutral cooking oil, divided
  • 1 head of green cabbage
  • 2 unpeeled honeycrisp apples or any red apples, sliced thin
  • 1 yellow onion, sliced thin
  • 4 Tablespoons Fresh tarragon, chopped (Substitute cilantro or parsley if desired)
  • salt and pepper to taste
  • 1 fresno or jalapeño chili, sliced thin
  • 1/2 Teaspoon crushed red pepper flakes
  • 1/4 Cup honey, or agave
6 steps
  1. Make the Hot Honey

    Combine fresh chili, crushed red pepper flakes and honey in a microwave-safe container, and microwave for 30 secs to 1 min or until warmed through. Stir, then allow to cool for flavors to develop.

  2. Ingredient Prep

    Quarter the head of cabbage, keeping the core intact. This will help keep the cabbage together when searing. Wash and slice the apples, peel, half and slice the onion, wash and chop the tarragon, or herb of choice.

  3. Cook the Impossible Sausage Links

    In a large saute pan over medium heat, add 1 tablespoon of the oil. Place the Impossible Sausage Links in the pan and allow to sear, turning every minute or so to avoid burning and to brown on all sides, approximately 5 minutes. Turn heat to low and continue to cook approximately 5 more minutes, or until 160°F internal temperature is reached. Remove sausages from the pan, and set aside.

  4. Char the Cabbage

    Turn heat to high. Add the rest of the oil, and place each of the four quarters of cabbage, flat side down in the pan. Leave the cabbage on this side until it chars nicely, or for approximately 2-3 minutes. It will look burnt, but don't worry - this will provide great flavor for the dish! Rotate to the other flat side, allowing to char just as you did the first side, cooking approximately 2-3 more minutes, and finally on the rounded outer side of the quartered cabbage, an additional 2-3 more minutes. Remove from pan, season with salt and pepper, and set aside in a warm area on the stovetop.

  5. Saute the Apples and Onions

    Reduce heat back to medium-low and add the apples and onions to the pan. The liquid from the apples and onions will allow you to cook them without oil, but if additional oil is needed, add a tablespoon. Cook until soft, 2-3 minutes. Season with salt & pepper to taste.

  6. Serve and Enjoy

    Here's the fun part - plating! This dish is versatile depending on how you'd like to present it. 1. Slice each Impossible Sausage Link into 4-5 pieces. On each plate, place a quarter of the cooked apple and onion mixture. Top this with a quarter of charred cabbage, and finally the sliced sausage. 2. Slice each Impossible Sausage Link into 4-5 pieces. Chop the charred cabbage. Divide the chopped cabbage and cooked apple and onion mixture among 4 bowls. Top with sliced links. 3. Keep the sausage whole and plate alongside the cabbage steak, and some of the apples and onions. Whichever presentation you choose, don't forget the toppings! Rewarm hot honey if needed, and drizzle over the dish. Garnish with fresh tarragon or herb of your choice. Enjoy!

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