Cabbage, Potatoes, and Sausage combine smoky sausage with roasted veggies, topped with Parmesan and a drizzle of creamy Dijon sauce. It’s a hearty, flavorful one-pan wonder that’s straightforward to make.
Cabbage, Potatoes, And Sausage
So many of you have shown tons of love for my “one-pan sausage and veggie” dishes over the years, making them some of the top fan favorites. Well, guess what?! I’ve got a brand-new addition to the lineup! It’s a satisfying blend of veggies, rich smoky sausage, and a creamy Dijonaise drizzle.
The inspiration for this dish came from a favorite soup recipe of mine—Sausage, Potato, and Cabbage Soup. But here’s the twist: You’re going to be 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 going to be a new favorite for you all!
Quick Tip
Here are some of my 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: Use pre-washed baby golds for quicker prep. Always check, wash if needed, and dry them thoroughly. Wet potatoes will steam, not roast. For even cooking, slice and dice uniformly.
- Petite Baby Carrots: Choose bright, firm carrots. If pre-washed, make sure they’re not soaking wet. Opt for the thinnest ones if available.
- Seasonings: Combine dried basil, oregano, garlic powder, paprika, onion powder, thyme, salt, and pepper. Make extra seasoning packets to save time on future prep!
- Olive Oil: Extra-virgin olive oil adds richer flavor.
- Angel Hair Coleslaw (Shredded Green Cabbage): If unavailable, shred your own green cabbage. Both options work great!
- Yellow Onion: Choose firm onions with a shiny, papery layer. Store leftover half in a sealed container in the fridge.
- Smoked Sausage: Slice your favorite smoked sausage into thin coins. Beef smoked sausage is flavorful, but smoked turkey sausage is a healthier alternative.
- Parmesan Cheese: Freshly grated Parmesan on top of hot cabbage, potatoes, and sausage adds a punchy flavor. Use a microplane for the best results!
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: Use good grainy Dijon mustard and premium mayo for the best flavor. I like Hellman’s/Best Foods® mayo and Grey Poupon® mustard.
- Adjust to Taste: Want it tangier? Add more mustard. For a creamier taste, add a bit more mayo.
- Storage: Store in an airtight container in the fridge and use within a week.
How To Make Cabbage, Potatoes, and Sausage (Tips)
- Pan Size: Use a large sheet pan so ingredients aren’t crowded. Crowding leads to steaming, not roasting, and affects caramelization.
- Hot Oven: Wait until your oven is fully preheated. Cooking in an oven that isn’t hot enough can change cooking times and results.
- Check for Doneness: Cooking times can vary. Check your veggies for caramelization and make sure the sausage is heated through.
- Make Sauce Ahead: Prepare the Dijonaise sauce in advance for richer flavor.
- Season to Taste: After roasting, taste and add more seasoning if needed while the dish is still hot.
- serve while it is hot: This dish is best enjoyed hot and fresh from the oven.
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 reliable 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.
