One Pan Cabbage and Sausage

One Pan Cabbage and Sausage

We are big fans of cabbage in any form, but these dishes made with baked cabbage seem to me the most brilliant - I started with duck and cabbage, then roasted pork with sauerkraut, with Ham Hocks. Now I want to gloriously show you the best recipe of cabbage with sausages in the oven. It tastes wonderfully, even the children eat without comment and that's a great thing! Cabbage cooked on the stove can't compare with roasted cabbage. Cooked in the oven, it's totally different, it has a much better taste, baked, complete and aromatic. And of course much simpler and faster, Bylena style - less time to cook, yet everyone is full and happy, that's how I like the cooking...


White cabbage
2 kg
you can combine with chopped sauerkraut
500 g
White onion
2 pieces
Tomato paste
3 tbsp
Vegetable oil
50 ml
1 tbsp
Ground black pepper
0.5 tsp
and other spices to taste and preferences

Step by step


Take a large, deep baking tray, chop the cabbage into medium pieces and place it all there.


Sprinkle over with 1 tablespoon of salt and crush it a little with your hands, for the cabbage to release some juice and to soften.

If you add pickled cabbage, do it after this procedure.


Cut the onion into medium pieces, just like the cabbage - someone who is fussy and doesn't like onion won't even find it in the food, that's how nicely everything fits in.


Mix well the tomato paste with the oil and 1 glass of water, then pour over the cabbage in the pan.

Add the onions and ground pepper, plus any other favorite spices, stir well to combine.


I used these classic smoked sausages, with natural ingredients.

You can as well use thin, or even fresh sausages!


Cut them into medium-thick slices and arrange over the cabbage mixture.


Cover the tray with foil, a lid or baking bag and bake in the preheated oven at 200 degrees C for 40-45 minutes.


During this time, the cabbage and sausages will be steaming, they will release juice and decrease in volume. This was the purpose of the foil coating.


Remove the foil, mix well with a spatula and bake in the oven for another 30-40 minutes (without the lid!).


The cabbage is ready when the released juice and water have completely evaporated, notice it starts to brown. It's well done and it has a beautiful color. That's the effect of the cooking in the oven - it will never be like this cooked on the stove!


Serve with great appetite, it is fantastically good and I really recommend the recipe.


Quantity: 2 kg (6-8 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 30 min
Publish date:

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