Cabbage is one of the most underrated vegetables. It’s Low Carb, super nutritious, generally available year round, keeps in the fridge for weeks and weeks, and if cooked properly it’s super delicious. I love it raw shaved into salads or ‘slaw.
But it’s even better when cooked down into a soft pile that’s sort of like a big bowl of fettuccine. Waistline-friendly comfort food at it’s best!
And don’t skip the vinegar! It really freshens everything up and makes the cabbage flavours come alive (in a good way). Ditto the salt and oil.
Magic Sausage & Cabbage Supper
Ingredients
- 1 large bag shredded cabbage approx 500g / 1lb
- 4 thick sausages
- 1 tablespoon sherry or wine vinegar
- mustard or mayonnaise (or both), to serve
Instructions
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Preheat your oven to 250C (480F). Place sausages in a roasting pan. Drizzle with a little olive oil.
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Roast for 5 minutes. If you want to use whole cabbage now is the time to slice the cabbage as finely as you can be bothered but don’t worry about cracking out the mandoline (the finer you slice the quicker it will cook).
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Turn the sausages. Add cabbage, salt and another drizzle of oil. Roast for another 10-15 minutes or until cabbage is soft and sausages are well browned and cooked through.
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Sprinkle over vinegar. Toss, taste and season with more salt as needed. Serve mustard / mayo on the side.
Variations & Substitutions For Magic Sausage & Cabbage Supper
vegetarian – skip the sausages and serve cabbage and onion with poached eggs, lashings of shaved parmesan or crumbled feta or a few handfuls of roast nuts (almonds or pinenuts would be my pick).
different meat – feel free to use chorizo, chicken thighs fillets or pork chops instead of the sausages.
different veg – replace cabbage with halved brussels sprouts, cauliflower florettes, broccoli florettes, diced eggplant, diced zucchini, capsicum (bell peppers) or chunks of sweet potato, butternut squash, parsnip or spuds. If using root veg expect the cooking time to be more like 30 minutes or longer. Also good with an onion finely sliced and added with the sausage.
herby – add some thyme or rosemary with the onion. Or toss in some flat leaf parsley once the cabbage is cooked.
extra cabbage hit! – serve with a side of simple sauerkraut.
more substantial (carb lovers) – serve with spaghetti, mashed potato or warm flat bread.
more substantial (low carb) – add some mayonnaise or walnuts.
Waste Avoidance Strategy
cabbage – will keep in a plastic bag in the fridge for weeks. Can be frozen but will have a wilted texture once defrosted.
sausages – freeze them.
sherry or wine vinegar – keep them in the pantry.
mustard / mayo – unopened in pantry or in fridge once opened.
Problem Solving Guide
bland – more mustard and mayo. Next time use more flavoursome sausages.
too dry – Ooercooked! For now just serve with extra mayonnaise or a drizzle of extra virgin olive oil. Next time check earlier.
no oven – pan fry sausages over a medium high heat until cooked through. Saute cabbage and onion in a large pot with a little butter on medium high heat. Add a few tablespoons water, cover and cook for a few minutes. Stir and recover repeating until the cabbage is soft. Season with lots of salt.
Prepare Ahead
Yes! Just cook as per the recipe but keep the mustard / mayo separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm cabbage and sausages in a frying pan with a little oil.
