Pin It I threw this together on a Tuesday night when the fridge was half-empty and I was too tired to think. A handful of sausages, some wilted cabbage I almost tossed, and a bag of potatoes later, I had dinner that tasted like I'd been planning it all week. The smell alone—smoky, garlicky, and just a little sweet—made my neighbor knock on the door to ask what I was cooking. It's become my go-to ever since.
The first time I made this for my family, my brother-in-law, who claims he hates cabbage, went back for seconds without saying a word. My sister just raised an eyebrow at me across the table. Later, she texted asking for the recipe, which felt like winning something. It's not fancy, but it's the kind of food that makes people quiet down and eat, and that's worth more than any compliment.
Ingredients
- Smoked sausages: The smokiness is everything here, so pick good ones—if they taste great on their own, they'll make the whole dish sing.
- Green cabbage: Don't be shy with the chunks, they'll shrink down and get wonderfully soft and caramelized at the edges.
- Baby potatoes: Halving them helps them cook evenly and gives you more crispy surface area, which is always a win.
- Carrots: They add a little sweetness and color, plus they roast beautifully alongside everything else.
- Yellow onion: Thick slices hold up better in the oven and turn golden and jammy.
- Garlic: Fresh minced garlic is worth it, the flavor blooms in the broth and coats everything.
- Smoked paprika: This is the secret to that deep, warm flavor that makes people ask what you did differently.
- Olive oil: Helps everything roast instead of steam, and adds a little richness.
- Chicken broth: Just enough to keep things moist under the foil without turning it into a soup.
- Whole grain mustard: Optional, but it adds a tangy sharpness that cuts through the richness in the best way.
Instructions
- Preheat and prep:
- Get your oven to 200°C and pull out your biggest roasting pan. You want everything to fit in a single layer if possible, so nothing steams.
- Toss the vegetables:
- Throw the cabbage, potatoes, carrots, and onion into the pan, drizzle with olive oil, and sprinkle on the paprika, thyme, salt, and pepper. Use your hands to toss it all together—it's faster and you can feel when everything's coated.
- Add the sausages:
- Nestle the sausage pieces in among the vegetables, tucking them in so they're surrounded. They'll release their flavor as they cook and make everything around them taste better.
- Finish with garlic and broth:
- Scatter the minced garlic over the top, then pour the broth evenly across the pan. If you're using mustard, dollop it here and there—it'll melt into the broth and add little pockets of tang.
- Cover and bake:
- Cover the pan tightly with foil and slide it into the oven for 30 minutes. This steams everything tender and lets the flavors meld together.
- Uncover and finish:
- Pull off the foil, give everything a gentle stir, and put it back in uncovered for 15 more minutes. The edges will crisp up and the top will turn golden, which is exactly what you want.
- Garnish and serve:
- Sprinkle fresh parsley over the top if you have it, then bring the whole pan to the table. It looks impressive and tastes even better.
Pin It One chilly evening, I served this straight from the oven with nothing but a loaf of crusty bread and butter. We sat around the kitchen table, the windows fogged up, and nobody talked much—we just ate and listened to the rain. It wasn't a special occasion, but it felt like one. That's what this dish does—it turns a regular night into something you remember.
Making It Your Own
If you like heat, swap in spicy sausages or add a pinch of red pepper flakes when you toss the vegetables. I've also used chicken sausage when I wanted something lighter, and it worked beautifully. Once, I tossed in a sliced apple during the last 15 minutes and the sweetness balanced the smokiness in a way that surprised me. Don't be afraid to play around—this recipe is forgiving and adapts to whatever you have on hand.
What to Serve It With
Honestly, this is a full meal on its own, but if you want to round it out, a simple green salad with a sharp vinaigrette cuts through the richness nicely. I've also served it with sauerkraut on the side for people who wanted extra tang. A cold lager or a crisp Riesling is perfect if you're in the mood for a drink—something clean and bright to balance all that smoky, savory goodness.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and they reheat beautifully in the oven at 180°C until warmed through. I've even eaten it cold straight from the container for lunch, and it's still good. If you're reheating in the microwave, add a splash of broth or water to keep it from drying out.
- Let it cool completely before covering and storing to avoid soggy vegetables.
- Reheat uncovered in the oven if you want to bring back some of the crispy edges.
- This also freezes well for up to a month, though the potatoes can get a little softer after thawing.
Pin It This is the kind of recipe I come back to when I need something reliable, warm, and satisfying without a lot of fuss. It's never let me down, and I hope it does the same for you.
Recipe FAQs
- → What sausages work best?
Smoked sausages bring a deep, savory flavor, but you can substitute with spicy or chicken sausages for variation.
- → Can I use a different vegetable instead of cabbage?
Yes, sturdy vegetables like Brussels sprouts or kale can be used, but cooking times may vary slightly.
- → Is it necessary to cover the pan during baking?
Covering traps moisture allowing vegetables to steam tender before finishing uncovered for a crispy texture.
- → How can I make this dish gluten-free?
Choose sausages labeled gluten-free and ensure all other ingredients are free from gluten-containing additives.
- → What side pairs well with this bake?
A crisp Riesling or a cold lager complements the smoky and earthy flavors perfectly.