Save I threw this together on a Tuesday night when the fridge looked bare and everyone was grumpy. The cabbage had been sitting there for days, the sausages were a last-minute grocery grab, and I had zero energy for multiple pots. I tossed everything into one pan, shoved it in the oven, and walked away. When I came back, the kitchen smelled like a cozy pub in autumn, and suddenly everyone was in a better mood.
I made this for my neighbor after she had surgery, and she called me the next morning asking for the recipe. She couldnt believe something so simple tasted so rich. Now she makes it every Sunday and leaves a portion on my doorstep, which is how you know a recipe has become part of someones life.
Ingredients
- Smoked sausages: The smokiness is what carries the whole dish, so dont go for bland ones. I like Polish kielbasa or a good bratwurst, cut them thick so they stay juicy.
- Green cabbage: It collapses and sweetens as it roasts, soaking up all the drippings. Dont shred it, you want chunky pieces that hold their shape.
- Baby potatoes: Halve them so they get crispy edges and creamy centers. If theyre too big, they wont cook through in time.
- Carrots: Slice them thick enough that they dont turn to mush, they add a subtle sweetness that balances the smoke.
- Yellow onion: Thick slices caramelize beautifully and add a savory backbone to the whole pan.
- Garlic: Minced fresh, not jarred. It gets mellow and golden in the oven.
- Smoked paprika: This is non-negotiable. It deepens the smoky vibe and makes the vegetables taste like theyve been cooking all day.
- Thyme: Dried works fine here, it clings to the vegetables and adds an earthy note.
- Olive oil: Enough to coat everything so it roasts instead of steams.
- Chicken broth: Just a splash to create steam and keep things moist under the foil. Low-sodium lets you control the salt.
- Whole grain mustard: Optional, but it adds a tangy sharpness that cuts through the richness.
- Fresh parsley: A handful at the end makes it look alive and adds a fresh pop.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) so its hot and ready when your pan is loaded. A hot oven is key to getting those crispy edges.
- Pile in the vegetables:
- Toss cabbage, potatoes, carrots, and onion into a large roasting pan. Drizzle with olive oil, sprinkle with smoked paprika, thyme, salt, and pepper, then toss with your hands until everything is glossy.
- Add the sausage:
- Scatter the sausage pieces over the top so they sit on the vegetables and release their fat as they cook. This is where the magic happens.
- Season and moisten:
- Sprinkle minced garlic over everything, then pour the broth evenly across the pan. If youre using mustard, dot it around in spoonfuls.
- Cover and bake:
- Seal the pan tightly with foil and bake for 30 minutes. The steam will soften the vegetables and meld the flavors.
- Uncover and crisp:
- Pull off the foil, give everything a gentle stir, then bake uncovered for another 15 minutes until the edges turn golden and the potatoes are fork-tender. The top should look a little charred in spots.
- Finish and serve:
- Sprinkle fresh parsley over the top and bring the whole pan to the table. Let people serve themselves straight from the dish.
Save One winter evening, I made this and ate it straight from the pan with a hunk of bread while standing at the counter. The warmth, the smell, the quiet, it felt like being taken care of even though I was alone. Thats when I realized this dish wasnt just easy, it was comforting in a way that goes beyond taste.
Swaps and Variations
If you want heat, use spicy Italian sausage or andouille. For something lighter, chicken sausage works beautifully and still crisps up nicely. I once added apple slices in the last 10 minutes and the sweetness was a revelation, especially with smoked sausage. You can also swap the cabbage for Brussels sprouts if youre feeling fancy, just halve them so they cook evenly.
What to Serve It With
Honestly, this is a complete meal on its own. But if you want to stretch it, serve with crusty bread to soak up the pan juices, or a simple green salad with a sharp vinaigrette to cut the richness. A cold lager or a crisp Riesling pairs perfectly, the acidity balances the smoke and fat.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. Reheat in a covered pan over medium heat or back in the oven at 180°C (350°F) until warmed through. The flavors deepen overnight, so dont be surprised if day two tastes even better.
- You can freeze portions for up to two months, just thaw in the fridge overnight before reheating.
- Add a splash of broth when reheating to bring back moisture.
- Avoid microwaving if you can, it makes the potatoes rubbery and the sausage sad.
Save This is the kind of recipe that becomes a weeknight habit without you even noticing. One pan, real food, and the kind of flavor that makes people sit down and stay awhile.
Recipe FAQs
- → Can I substitute the smoked sausage?
Yes, spicy or chicken sausage work well for varied flavors or a lighter option.
- → What can I use instead of chicken broth?
Vegetable broth is an excellent alternative to keep the dish flavorful and moist.
- → How do I know when it’s done baking?
Vegetables should be tender and edges lightly browned after the final uncovered bake time.
- → Can I add other vegetables?
Absolutely, apple slices or additional root vegetables can add sweetness and texture.
- → Is it suitable for gluten-free diets?
Yes, if you use gluten-free sausage and ensure no gluten-containing ingredients are added.