Home > Dinner > Cabbage, Potatoes, And Sausage (ONE PAN!) Cabbage, Potatoes, And Sausage (ONE PAN!) September 13, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Cabbage, Potatoes, and Sausage combines smoky sausage with roasted veggies, all topped off with a hit of Parmesan and a drizzle of the best creamy Dijon sauce! It’s a hearty and flavorful one-pan wonder that’s bursting with flavor and so easy to make. Cabbage, Potatoes, And Sausage So many of you have shown lots of love for our “one-pan sausage and veggie” dishes over the years, making those recipes some of the top fan favorites. Well, guess what?! We’ve got a brand-new addition to the lineup! Dive into this comforting blend of earthy root veggies, rich smoky sausage, and a creamy Dijonaise drizzle. The inspiration for this dish came from a favorite soup recipe of mine – this Sausage, Potato, and Cabbage Soup. But here’s the twist: We’re putting those ingredients on a sheet pan, roasting them until they reach caramelized perfection, and then giving them a generous coating with our savory, tangy sauce. I’ve got a feeling this one’s gonna be a new favorite with you all! QUICK TIP Here are some of our most popular one-pan sausage and veggie recipes: One-Pan Potatoes and Sausage, Shrimp and Sausage Recipe, Sheet Pan Sausage, and Veggies. Cabbage, Potatoes, And Sausage Ingredients Baby gold potatoes: If you can snag the pre-washed baby golds, you’re in for a quicker prep! But always give them a check, wash if needed, and dry them thoroughly. Remember, wet potatoes will steam, not roast. And when you’re slicing and dicing, aim for uniform cuts for even cooking. Petite baby carrots: Go for bright, firm carrots. If they come in a bag, they’re probably pre-washed but give them a pat-down to ensure they’re not soaking wet. Some baby carrots are pretty darn thick, while others are slim and small. If you have the option, choose the thinnest ones. Seasonings: We’re combining dried basil, oregano, garlic powder, paprika, onion powder, thyme, salt, and pepper. This magic mix takes the dish from good to “Can I have thirds?!” Pro-tip: Whip up extra seasoning packets to keep on hand, so that the next time you make this recipe, prep time will be even quicker! Olive oil: Extra-virgin olive oil offers a richer flavor. Angel hair coleslaw (shredded green cabbage): If the store’s out of angel hair coleslaw, no worries! Shred your own green cabbage – we’ve tested it, and both versions are chef’s kiss! Yellow onion: Grab onions that feel firm and sport a shiny, papery layer. Since we’re using just half, pop the other half in a sealed container in the fridge. Skinless smoked sausage: Pick up your favorite smoked sausage and slice it into thin coins. We’re all about the beef smoked sausage for its rich flavor. But if you’re looking for a healthier meal, top-notch smoked turkey sausage is a tasty substitute. Parmesan cheese: Here’s where the real magic happens. Freshly grated Parmesan, right on top of the hot Cabbage, Potatoes, and Sausage, delivers the perfect punchy flavor. Our suggestion? Use a microplane to sprinkle on this cheesy goodness! Let’s Chat Dijonaise! Dijonaise, a blend of primarily Dijon mustard and mayonnaise, isn’t just a condiment—it’s a total game-changer for our Cabbage, Potatoes, and Sausage dish! Quality first: Seek out top-notch grainy Dijon mustard and premium mayonnaise for the best flavors. Our faves? Hellman’s/Best Foods ®for mayo and Grey Poupon® for mustard. Adjust to taste: Crave a tangier kick? Ramp up the mustard. If you’re in the mood for a creamier finish, a touch more mayo will do the trick. Storage: Keep it fresh in an airtight container in the fridge, and aim to use it up within a week. How To Make Cabbage, Potatoes, and Sausage (Tips) Pan size matters: Using a large enough sheet pan ensures that the ingredients aren’t overcrowded. Overcrowding can result in steaming instead of roasting, and that affects the caramelization. Hot oven: Always wait til your oven is fully preheated. Putting your sheet pan of Cabbage, Potatoes, and Sausage into an oven that hasn’t reached the desired temperature can alter cooking times and results. Check for doneness: While cooking times are listed, all ovens vary, so use our recommendations as a general guide. Check your veggies for your desired level of caramelization and ensure the sausage is heated through. Make the sauce ahead: Consider making the Dijonaise sauce ahead of time. This allows the flavors to meld, resulting in a richer flavor. Season to taste: After roasting, do a quick taste test. If it needs a little more seasoning, sprinkle some on while the dish is still hot. Serve immediately: This dish tastes best right out of the oven when it’s hot and fresh. What To Serve with Cabbage, Potatoes, and Sausage Cabbage, Potatoes, and Sausage is a hearty and flavorful dish on its own, so a few light side dishes to consider follow. Bread: a slice of French bread or soft dinner rolls can be perfect for soaking up any remaining flavors on your plate. Salad: a simple garden salad with a vinaigrette dressing offers a nice freshness to the meal. Fruit salad: A light fruit salad or a side of fruit can offer a sweet counterpoint. My Top Tip For This Recipe Size matters when it comes to the sheet pan for this Cabbage, Potatoes, and Sausage dinner! Opt for a LARGE one. The vegetables and sausage need ample room to roast to perfection rather than steam. When veggies and sausages get too cozy on a pan, they don’t get enough hot air circulating, which we need to attain that delicious roasted texture and flavor. Plus, it slows down the cooking process when things are squished together. For best results, I swear by this 15×21-inch sheet pan. If you don’t have one that size, simply split the ingredients between two large pans. More Recipes Using Smoked Sausage: Creamy Sweet Potato and Sausage made in foil packets! Cajun Sausage Pasta with a seasoned cream sauce Sausage, Veggies, and Smashed Potatoes made on one sheet pan! Corn And Sausage Pasta with fresh basil Foil Pack Ramen Noodles with smoked sausage FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cabbage, Potatoes, And Sausage 5 from 3 votes - Review this recipe Cabbage, Potatoes, and Sausage combines smoky sausage with roasted veggies, all topped off with a hit of Parmesan and a drizzle of the best creamy Dijon sauce! It's a hearty and flavorful one-pan wonder that's bursting with flavor and so easy to make! SAVE TO RECIPE BOX Print Recipe Cabbage, Potatoes, And Sausage 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cabbage, Potatoes, and Sausage combines smoky sausage with roasted veggies, all topped off with a hit of Parmesan and a drizzle of the best creamy Dijon sauce! It's a hearty and flavorful one-pan wonder that's bursting with flavor and so easy to make! Course Dinner, Main Course Cuisine American, Healthy Keyword cabbage potatoes and sausage Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 4 servings Chelsea Lords Calories 590kcal Author Chelsea Lords Cost $12.10 EquipmentAn extra-large 15×21-inch sheet pan (Note 1) Ingredients▢ 1 lb. baby gold potatoes, cut in half (3 cups)▢ 8 oz. petite baby carrots (1¾ cups)▢ 1 teaspoon each: dried basil, dried oregano, garlic powder, and paprika▢ ½ teaspoon each: onion powder, dried thyme, fine sea salt and pepper▢ 3 tablespoons olive oil, separated▢ 1 pkg. (10 oz) shredded green cabbage (Note 2)▢ ½ large yellow onion, thinly sliced (1-3/4 cups)▢ 1 pkg (13 oz) skinless smoked sausage, cut into coins (Note 3)▢ For topping: Parmesan cheese and parsley (Note 4)Dijonaise▢ ¼ cup whole-grain mustard▢ 3 tablespoons mayonnaise use a premium brand▢ 1 tablespoon fresh lemon juice▢ 1 teaspoon honeyUS - Metric USMetric InstructionsPREP: Preheat the oven to 400 degrees F. Set out a very large sheet pan (15×21-inches).POTATOES, ONIONS, AND CARROTS: Halve the baby potatoes. (If they are large, cube to 1-inch pieces.) Thinly slice half of a large yellow onion. In a small mixing bowl, stir together all the seasonings. FIRST BAKE: Add potatoes, onion, and carrots to the sheet pan. Pour 2 tbsp. oil and half of the seasoning mix on top. Toss well to coat, then space out and bake in the fully heated oven for 20 mins.ADD CABBAGE and SAUSAGE TO PAN: After the first bake, remove the tray from the oven. Stir the veggies and push them to one side of the pan. On the empty side, add the sausage coins, cabbage, remaining seasoning mix, and final tbsp of olive oil. Mix well. Combine everything on the sheet pan, ensuring the ingredients are spread out evenly. If ingredients overlap, it will increase the baking time and interfere with the browning and caramelization. SECOND BAKE: Return pan to oven and bake for an additional 10-20 minutes or until the veggies are roasted to your liking. For a crispier finish, broil for 1 minute (keeping a close eye to prevent burning). Once done, remove from the oven and sprinkle with freshly grated Parmesan (using a microplane for best results) and garnish with fresh parsley.DIJONAISE: While the dish is baking, prepare the sauce. In a small bowl, combine all sauce ingredients with a pinch of salt and pepper. Mix well. Keep the sauce refrigerated until ready to serve. Drizzle the sauce over the dish upon serving and enjoy immediately! Video Recipe NotesNote 1: Pan size: For the best results, choose a LARGE 15×21-inch sheet pan. Crowded veggies and sausages steam instead of roasting, compromising flavor and texture. If the ingredients are too crammed, timing will be a lot longer, and the texture and flavor will be affected. Note 2: Angel hair coleslaw (shredded green cabbage): If the store's out of angel hair coleslaw (which is just finely shredded green cabbage), no worries, you just have a bit more prep time! Grab a head of cabbage, thinly slice and tightly pack to measure – you'll need 2 ½ cups. Note 3: Skinless smoked sausage: Pick up your favorite smoked sausage and slice it into thin coins. We're all about the beef for its rich flavor! But if you're looking for a healthier meal, a top-notch smoked turkey sausage is a tasty substitute. Note 4: Parmesan: We like to get a block of Parmesan and grate it finely with a microplane. This adds loads of flavor and a finishing seasoning. (It's a salty cheese!) Also, some finely chopped flat-leaf Italian parsley (totally optional) does add a nice freshness. Nutrition FactsServing: 1serving | Calories: 590kcal | Carbohydrates: 35g | Protein: 16g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 1084mg | Potassium: 964mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7909IU | Vitamin C: 53mg | Calcium: 82mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
