Cabbage and Sausage Bake


We all like one pan dinners with simple, very basic ingredients. This is a hardy meal that makes a great supper on a cold winter night. Easy to prepare and only one pan to wash!  Preheat the oven to 375.


1 head of cabbage

dozen or so new potatoes

6 slices thick bacon

2 cups (one large) yellow onion sliced thin

Polish sausage, kielbasa or bratwurst

salt and pepper to taste

2 cups chicken stock


Dice the bacon and cook over medium heat for about 5 minutes.




I did everything in my roaster. Thin slice the onion. I used a mandolin but I good knife will work fine. Add the onion to the bacon and drippings and cook over medium heat until the onion is tender.




Once the onions are tender set them aside and sear the sausages to brown them up a bit.


While the sausages are browning up wash your potatoes. Cut the cabbage in half, then into quarters. Core the cabbage and cut each quarter in half again.


Remove the browned sausage from the roaster and turn off the flame. Arrange the cabbage wedges in the roaster rounded side down.


Arrange the potatoes around the cabbage.


Add the browned sausage.


Add the onions and bacon as well as the drippings. Season with salt and pepper to taste.


Pour the broth over everything and cover the pan tightly with foil.




Bake for 90 minutes. Let it sit covered for 15 minutes after you remove it from the oven before serving.

Serve with steamed fresh green beans or broccoli and some nice crusty bread. And, of course, some spicy mustard.


Cabbage and sausage bake. It’s what was for supper. My dad would have enjoyed sharing this supper with us.

NOTE:  If you prefer a tomato taste substitute a can of diced or fire roasted tomatoes and one cup V-8 juice or tomato juice for the chicken stock.



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