This sausage cabbage bake offers a satisfying, low-effort meal. It combines savory smoked sausage with tender, caramelized cabbage for a dish that’s quick to prepare and easy to clean up.
One-Pan Sausage & Cabbage Feast!
Sausage cabbage: enjoy this incredibly easy and flavorful one-pan bake. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
- 1 13.5 ounce package smoked sausage
- 1/2 small white onion
- 1/2 small head cabbage
- 2 teaspoons cajun seasoning
- olive oil (for drizzling)
- 1/4 cup mayo
- 1.5 teaspoons cajun seasoning
- 1-2 teaspoons hot sauce
- 2 teaspoons chopped dill pickle or pepperoncini pepper
- 1 tbsp finely minced green onion
Instructions
- Preheat the oven to 400 degrees F. Slice the half a head of cabbage into wedges. Brush each side with olive oil and sprinkle with 2 teaspoons of cajun seasoning. Place on the baking sheet.
- Cut the smoked sausage into 4 sections and quarter the onion. Make small slits in the sausage pieces.
- Add the sausage and onion to the sheet pan with the cabbage.
- Bake for 20 minutes, then flip the ingredients and bake for an additional 10 minutes, or until the cabbage reaches your desired tenderness.
- While baking, combine 1/4 cup mayo, 1.5 teaspoons cajun seasoning, 1-2 teaspoons hot sauce, 2 teaspoons chopped dill pickle, and 1 tbsp finely minced green onion in a small bowl to make a dipping sauce.
Notes
– Don’t overcrowd the baking sheet; use two if necessary to ensure the cabbage and sausage get nicely browned and caramelized, not steamed.
– For perfectly tender-crisp cabbage, keep an eye on it during the last 10 minutes of baking. You’re looking for edges that are slightly charred and a fork-tender interior.
– If you prefer a spicier kick, increase the hot sauce in the dipping mayo. Conversely, for less heat, use a milder hot sauce or omit it entirely.
– Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– For perfectly tender-crisp cabbage, keep an eye on it during the last 10 minutes of baking. You’re looking for edges that are slightly charred and a fork-tender interior.
– If you prefer a spicier kick, increase the hot sauce in the dipping mayo. Conversely, for less heat, use a milder hot sauce or omit it entirely.
– Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Don’t overcrowd the baking sheet; use two if necessary to ensure the cabbage and sausage get nicely browned and caramelized, not steamed.
- For perfectly tender-crisp cabbage, keep an eye on it during the last 10 minutes of baking. You’re looking for edges that are slightly charred and a fork-tender interior.
- If you prefer a spicier kick, increase the hot sauce in the dipping mayo. Conversely, for less heat, use a milder hot sauce or omit it entirely.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
This one-pan sausage and cabbage is a testament to how simple ingredients can create extraordinary flavors. Give it a try for your next weeknight meal and customize the spice level to your liking. Enjoy!
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