All-in-One Sausage Cabbage Bake (Print Version)

Smoky sausages, cabbage, and potatoes roasted together in one pan for easy, flavorful cooking.

# What You'll Need:

→ Proteins

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

→ Vegetables

02 - 1 small green cabbage, cored and cut into 2-inch chunks (about 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 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt

→ Fats & Liquids

11 - 3 tbsp olive oil
12 - 1/2 cup low-sodium chicken broth or vegetable broth (120 ml)

→ Optional

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

# How To Make It:

01 - Set the oven to 400°F (200°C).
02 - Place cabbage, halved baby potatoes, sliced carrots, and thickly sliced onion in a large roasting pan or deep baking dish.
03 - Drizzle olive oil over the vegetables. Sprinkle with smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly to ensure even coating.
04 - Distribute the sausage pieces over the vegetable mixture and add minced garlic on top.
05 - Pour the broth evenly across the pan. If using, dot whole grain mustard over the mixture.
06 - Cover the pan tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil, stir gently to combine, then bake uncovered for an additional 15 minutes until vegetables are tender and edges develop a golden color.
08 - Sprinkle chopped fresh parsley over the dish before serving.

# Expert Tips:

01 -
  • Everything cooks in one pan, so you're not stuck scrubbing a pile of dishes later.
  • The cabbage soaks up all the smoky, garlicky flavors and turns tender and almost sweet.
  • It's the kind of meal that feels hearty and homemade without asking much of you.
02 -
  • Don't skip covering the pan with foil for the first half, or the cabbage will dry out before it gets tender.
  • Stir gently when you uncover it—the vegetables are soft by then and you don't want to mash the potatoes.
  • If your pan is crowded, use two pans or the vegetables will steam instead of roast.
03 -
  • Use a pan that's large enough to spread everything out—overcrowding leads to steaming instead of roasting, and you'll miss out on those golden, caramelized bits.
  • If your sausages are on the leaner side, add an extra tablespoon of olive oil to make sure everything stays moist and flavorful.
  • Taste a piece of potato before serving, if it's not quite tender, give it another 5 minutes uncovered.
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