Save to Pinterest I threw this together on a Thursday night when the fridge was looking bare and I had a package of sausages I kept forgetting about. The cabbage had been sitting in the crisper for days, and I figured I'd either use it or lose it. What came out of the oven an hour later was so much better than I expected—everything caramelized and smoky, the whole kitchen smelling like a European inn I probably can't afford to visit. I've made it at least a dozen times since, and it never gets old.
The first time I made this for friends, I panicked halfway through because I thought the cabbage looked too wilted and sad under the foil. But when I pulled it out at the end, golden and crispy at the edges, everyone went quiet for a second and then started eating straight from the pan. One friend asked if I'd taken a cooking class. I hadn't—I'd just trusted the oven to do its thing.
Ingredients
- Smoked sausages: The backbone of this dish, they add deep flavor and richness without needing extra seasoning. Look for quality sausages with good fat content so they stay juicy.
- Green cabbage: It softens beautifully in the oven and soaks up all the drippings. Don't worry if it looks like too much raw—it shrinks down considerably.
- Baby potatoes: Halving them ensures they cook through and get crispy on the cut side. Yukon golds work great too if that's what you have.
- Carrots: They add a slight sweetness and color contrast. Cut them thick so they don't turn to mush.
- Yellow onion: Slice it thick so the layers hold up under heat and caramelize instead of disappearing.
- Garlic: Freshly minced is best here—it mellows in the broth and clings to the vegetables.
- Smoked paprika: This is what makes the dish smell like a campfire in the best way. Don't skip it.
- Olive oil: Helps everything crisp up and prevents sticking. Use enough to coat but not drown.
- Chicken broth: Keeps everything moist under the foil and adds a savory base. Vegetable broth works just as well.
- Whole grain mustard (optional): I started adding this after a happy accident, and now I can't imagine it without the little tangy kick it brings.
Instructions
- Preheat and prep:
- Get your oven to 200°C and pull out your largest roasting pan. This is a one-pan wonder, so make sure it's big enough to hold everything without crowding.
- Toss the vegetables:
- Throw the cabbage, potatoes, carrots, and onion into the pan and drizzle them with olive oil. Sprinkle on the smoked paprika, thyme, salt, and pepper, then use your hands to toss everything until it's evenly coated—it's messy but satisfying.
- Add the sausages:
- Nestle the sausage pieces into the vegetables so they're mostly touching the pan. They'll release their fat and flavor as they cook.
- Pour in the broth:
- Scatter the minced garlic over everything, then drizzle the broth evenly across the pan. If you're using mustard, dot it around in little spoonfuls—it'll melt into the liquid and spread as it bakes.
- Cover and bake:
- Seal the pan tightly with foil and slide it into the oven for 30 minutes. The steam trapped inside will soften the vegetables and keep everything moist.
- Finish uncovered:
- Pull off the foil, give everything a gentle stir, and put it back in for another 15 minutes. This is when the edges get golden and crispy, and the kitchen starts to smell unbelievable.
- Garnish and serve:
- Sprinkle fresh parsley over the top if you have it—it adds a little brightness and makes the whole thing look like you tried harder than you did.
Save to Pinterest There was a cold Sunday in February when I made this and we ate it on the couch with the windows fogged up and a movie nobody was really watching. My partner said it tasted like comfort, which is probably the best compliment I've ever gotten for something that took me fifteen minutes to throw together. It's become our go-to when we need something warm and filling without any fuss.
What to Serve It With
This dish is hearty enough to stand alone, but I like to serve it with crusty bread to soak up the juices at the bottom of the pan. A simple green salad with a sharp vinaigrette cuts through the richness nicely. If you want to keep it traditional, a cold lager or a crisp Riesling pairs beautifully with the smoky, savory flavors.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day. Reheat in a covered dish in the oven at 180°C until warmed through, or microwave individual portions if you're in a hurry. The potatoes might lose a bit of their crispness, but the overall dish still holds up.
Ways to Make It Your Own
I've played around with this recipe more times than I can count, and it's pretty forgiving. Swap the smoked sausage for spicy andouille if you like heat, or use chicken sausage if you want something lighter. Toss in apple slices during the last 15 minutes for a sweet contrast that works surprisingly well. You can also add a handful of sauerkraut for extra tang, or throw in some bell peppers if you have them lying around.
- Try adding a splash of apple cider vinegar at the end for brightness.
- Use sweet potatoes instead of regular potatoes for a different flavor profile.
- Sprinkle with grated Parmesan in the last five minutes if you want a cheesy crust.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing, even if you're just winging it. I hope it becomes one of those dishes you reach for when you need something easy, warm, and reliably good.
Recipe FAQs
- → Can I use different sausages?
Yes, spicy or chicken sausages can be substituted to adjust flavor and fat content.
- → Is it necessary to cover the pan during baking?
Covering helps steam the vegetables and sausage for tenderness; removing the cover later allows browning.
- → What sides pair well with this dish?
A crisp Riesling or a cold lager complements the smoky flavors nicely.
- → Can I add other vegetables?
Carrots and onions work well, and apple slices can add a subtle sweetness if desired.
- → How do I ensure the potatoes cook evenly?
Halve baby potatoes to similar sizes and toss well with oil and seasonings for even roasting.