Charred Cabbage With Sausages and Apples

Like cauliflower, and brussels sprouts before that, cabbage is currently enjoying its hero-vegetable status in restaurants across the country where its thrifty, hardy, versatile character makes it a natural hit. Roasting brings out its sweetness but with a nicely charred edge. Alongside Italian sausages, it offers contrast and substance to horseradish cream and crunchy apple slices. Look for a sharp, sinus-clearing prepared horseradish (the label should declare it “extra hot”) for the horseradish cream.

Not eating meat? Rinse and drain a 15-ounce can of any creamy white bean (such as navy or cannellini) and toss along with the cabbage in step 1 in place of sausages.