All-in-One Sausage Cabbage Bake (Printable)

A hearty dish of smoky sausages, cabbage, carrots, and potatoes roasted to golden perfection.

# Ingredient List:

→ Proteins

01 - 4 large smoked sausages, cut into 2-inch pieces (approximately 14 oz)

→ Vegetables

02 - 1 small green cabbage, cored and cut into 2-inch chunks (approximately 1.54 lbs)
03 - 1.1 lbs baby potatoes, halved
04 - 2 medium carrots, sliced into 1/2-inch rounds
05 - 1 large yellow onion, thickly sliced

→ Seasonings

06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt

→ Fats & Liquids

11 - 3 tablespoons olive oil
12 - 1/2 cup low-sodium chicken or vegetable broth

→ Optional

13 - 1 tablespoon whole grain mustard
14 - Chopped fresh parsley, for garnish

# Steps:

01 - Set the oven temperature to 400°F (200°C).
02 - Place cabbage, potatoes, carrots, and onion in a large roasting pan or deep baking dish.
03 - Drizzle olive oil over the vegetables, then sprinkle smoked paprika, thyme, salt, and black pepper. Toss thoroughly to ensure even coating.
04 - Distribute sausage pieces evenly on top of the vegetables and scatter minced garlic over the mixture.
05 - Pour broth uniformly over all ingredients. If desired, add dollops of whole grain mustard.
06 - Cover the dish tightly with aluminum foil and roast for 30 minutes.
07 - Remove the foil, gently stir the ingredients, then continue baking uncovered for an additional 15 minutes until vegetables are tender and edges are lightly browned.
08 - Sprinkle freshly chopped parsley over the dish before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The cabbage turns sweet and caramelized while soaking up all the smoky sausage flavor.
  • It's the kind of meal that feels indulgent but uses everyday ingredients you probably already have.
  • Leftovers taste even better the next day, reheated in a skillet until crispy.
02 -
  • Don't skip the foil in the first half, it traps moisture and keeps the vegetables from drying out before they're tender.
  • Stir gently when you remove the foil so the sausages don't break apart and the vegetables stay in chunky, rustic pieces.
  • If your potatoes are larger than baby size, cut them into smaller pieces or they won't cook through in time.
03 -
  • Cut the cabbage into big chunks, not shreds, so it holds its shape and gets caramelized edges instead of turning mushy.
  • Use a deep roasting pan or the broth will evaporate too fast and the bottom will burn.
  • If you want extra crispy sausages, broil the pan for the last 2 minutes, but watch it closely.
Return