If you love Cabbage and you love Sausages… then this flavor packed Cabbage and Sausage Recipe for a magic meal is going to become your new best friend.
Cabbage is totally up there in my favourite vegetables list.
I love how it just hangs out in the fridge for weeks and week (and sometimes even months) waiting for me to cook it.
But the thing I really adore about cabbage is the texture. Especially when it’s roasted like this magic meal.
It cooks down into the most delicious comforting bowl of goodness. I’d take this cabbage over a bowl of pasta any day of the week (and any night too!).
The ‘plus’ ingredient is our fresh parsley. This dish really is magic with the 3 ingredient holy trinity of balsamic, cabbage and sausage. You don’t need anything else.
Unless you happen to be a food photographer with a weird fetish for always including something green in every photo. In that case add your parsley.
Commercial sliced cabbage coleslaw mix works really well. But if you’re happy slicing your own cabbage then please do – just discard the outer leaves and slice as finely as you can with a sharp knife on a cutting board.
Cabbage and Sausage Recipe
Cabbage and Sausage Recipe (3+ ingredients)
- 4 sausages
- 400 g sliced cabbage
- 2-3 tablespoons balsamic vinegar
- handful flat lead parsley leaves optional
Turn your oven to 250C (480F) (don't worry the food won't be in there long enough to burn).
Spread the sausages and cabbage over a large rimmed baking tray so that everything is sitting in a single layer. I line mine with baking paper so it's easier to clean.
Pop in the oven. Set your timer for 10 minutes.
When the timer goes stir the cabbage and turn the sausages. If they need longer pop back in the oven for another few minutes.
When the sausages are cooked and the cabbage is tender drizzle over balsamic vinegar. Taste cabbage and season with salt and more vinegar if needed.
Divide sausages and cabbage between two plates. Scatter over your optional plus ingredient if using.
Variations & Substitutions
Cabbage and Sausage Recipe
plan-B (pantry) – given that cabbage can last for months in the fridge it kinda is a pantry meal. But you could also use use frozen veggies to make it a true pantry meal.
no oven – you can pan fry the sausages and cabbage – it will save you maybe 5 minutes but wont be as relaxed.
vegetarian – replace sausages with tofu (salt first), tempeh, chickpeas or cooked beans or lentils. Eggs and cabbage are a total winner!
different protein – chicken thigh fillers, salmon, ground beef, ground turkey, any white fish, meatballs – and see the vegetarian ideas above.
gluten-free – just make sure you use gluten-free sausages.
different sausages – I like pork and fennel or pork and apple cider but any sausages can be used such as kielbasa, chorizo, andouille sausage, turkey sausage, smoked sausages or beef sausages
different sauce – Worcestershire sauce, soy sauce, apple cider vinegar, lemon juice, oyster sauce, pesto, hummus, mayonnsise.
different flavour bomb – any roast nuts are good here, red pepper flakes, roast seeds or shaved parmesan, basil, mint, chives, dill or a dollop of butter to melt into the cabbage, cajun seasoning.
more substantial (carb lovers) – add in some cooked potato or serve with cooked rice, wraps or pasta. Or croutons!
more substantial (low carb) – nuts, avocado, more sausages, more veg.
soup – to turn this into a delicious soup just slice the cooked sausage with a knife and place in a pot or and extra large skillet with the cabbage and enough stock or chicken broth to cover. Simmer until hot. Much easier than cabbage rolls with all the delicious flavors.
more fiber – cabbage is high in vitamin C and pretty good on the fiber front but you can sprinkle with linseeds (flax seeds) if you want to boost it more.
different vegetables – you can use any frozen veg like broccoli, cauliflower rice, peas, mixed veg, spinach, kale or whole cauliflower or broccoli. The cooking time will be slightly longer for the cauli and broccoli. Fresh veg like zucchini or grated carrots are fab here as well. You can add finely sliced onion or some whole cloves of garlic for more earthy flavors. If you want some carbohydrates use potato best to boil it first until tender then drain and add with the cabbage.
Waste Avoidance Strategy
sausages – freeze them.
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
balsamic vinegar – keep it in the pantry.
Problem Solving Guide
bland – more salt! Lashings of freshly ground black pepper. More balsamic. Or add in a flavour bomb.
too dry – overcooked sausages. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
no oven – you can pan fry the sausage and cabbage in a skillet to make fried cabbage or sausage skillet. Or use a pot on the stove top.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks. The sausage and cabbage can be frozen.
More Simple Recipes like this 3+ Ingredient Cabbage and Sausage
- 4-Ingredient Magic Sausage & Cabbage Supper
- Wonderful Cabbage Wedges
- The Magic Green Sausage Supper (sausage broccoli pesto)
- Cabbage ‘Carbonara’
- Sausages with Pea & Pesto Mash