If you love Cabbage and you love Sausages… then this Cabbage and Sausage 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 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.
Oh and if you’re happy slicing your own cabbage then please do. But commercial sliced cabbage coleslaw mix works just as well.
- 4 sausages
- 14 oz / 400 g sliced cabbage
- 2-3 tablespoons balsamic vinegar
PLUS Ingredient
- 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 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
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, any white fish, meatballs – and see the vegetarian ideas above.
different sauce – Worcestershire sauce, soy sauce, apple cider vinegar, lemon juice, oyster sauce, pesto, hummus.
egg-free / no mayo – use vegan mayonnaise. Also thinking the Worcestershire and parmesan would be magic with sour cream or smashed into avocado.
different flavour bomb – any roast nuts are good here, roast seeds or shaved parmesan, basil, mint, chives, dill.
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.
different vegetables – you can use any frozen veg like broccoli, cauliflower, peas, mixed veg, spinach, kale or riced caulflower or broccoli. The cooking time will be slightly longer for the cauli and broccoli. Fresh veg like zucchini are fab here as well.
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! More balsamic.
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 chicken and cabbage.
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!
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks. The sausage and cabbage can be frozen.