All-in-One Sausage Cabbage Bake (Printable)

Smoky sausages with cabbage, potatoes, carrots, and herbs roasted together in one pan.

# What You Need:

→ Proteins

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

→ Vegetables

02 - 1 small green cabbage, cored and cut into 2-inch chunks (about 24.5 oz)
03 - 1.1 lb 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 broth or vegetable broth

→ Optional

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

# How To Make It:

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

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The sausages release their smoky flavor into the vegetables, making every bite taste intentional.
  • It feels fancy enough for guests but requires almost no skill or fuss.
02 -
  • Don't skip covering the pan with foil for the first half—without it, the vegetables won't soften properly and everything will dry out.
  • Stir gently after removing the foil so you don't break up the potatoes, but do make sure the sausages get flipped for even browning.
  • If your pan is too small and everything is piled high, use two pans or the vegetables won't roast properly—they'll steam instead.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly—nothing worse than raw potatoes and mushy carrots.
  • Let the pan rest for five minutes after it comes out of the oven so the juices settle and everything is easier to serve.
  • If you want extra crispy sausages, broil the pan for the last two minutes, but watch it closely so nothing burns.
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