Cabbage, Potatoes, and Sausage is a delightful one-pan wonder that brings together the robust flavors of smoky sausage with tender, caramelized roasted vegetables, all crowned with a sprinkle of Parmesan and a luxurious drizzle of creamy Dijon sauce. This dish isn’t just easy to prepare; it’s a hearty, flavorful, and incredibly satisfying meal perfect for any night of the week.

One-Pan Cabbage, Potatoes, and Sausage: Your New Favorite Dinner

For years, our readers have consistently shown immense love for our one-pan sausage and veggie recipes, making them some of the most cherished and frequently prepared dishes. Building on that popularity, we’re thrilled to introduce a brand-new addition to this beloved lineup! This recipe takes a delicious blend of wholesome vegetables, rich smoky sausage, and elevates it with a decadent, creamy Dijonaise drizzle.

The inspiration for this comforting dish stems from a personal favorite – our Sausage, Potato, and Cabbage Soup. We’ve taken those same comforting flavors and reimagined them for a sheet pan, transforming them into a gloriously roasted meal. Imagine sweet potatoes and crisp cabbage, perfectly caramelized alongside savory sausage, all then coated in our signature tangy and savory sauce. It’s a twist that guarantees rich textures and deep flavors, making it an irresistible choice for your dinner table.

We have a strong feeling that this One-Pan Cabbage, Potatoes, and Sausage recipe is destined to become a new favorite in your cooking repertoire, offering both ease and an explosion of taste.

Key Ingredients for Cabbage, Potatoes, and Sausage

Crafting this delicious one-pan meal begins with selecting fresh, high-quality ingredients. Here’s what you’ll need to create the perfect balance of flavors and textures:

• Baby Gold Potatoes: These small, tender potatoes are fantastic for roasting. Their thin skins mean no peeling is required, saving you valuable prep time. Always check if they are pre-washed; if not, give them a good rinse and, most importantly, dry them thoroughly. Excess moisture will steam the potatoes instead of allowing them to roast and caramelize beautifully. For consistent cooking, slice them uniformly into 1-inch pieces.
• Petite Baby Carrots: Opt for vibrant, firm baby carrots. If you’re using pre-washed bags, ensure they aren’t overly wet. Thinner carrots tend to cook faster and absorb flavors better. Their natural sweetness perfectly complements the savory sausage and earthy cabbage.
• Aromatic Seasonings: Our carefully balanced spice blend includes dried basil, oregano, garlic powder, paprika, onion powder, thyme, salt, and black pepper. This mix creates a robust, herbaceous base that infuses every bite with delicious flavor. For maximum convenience, consider mixing a larger batch of these seasonings to have on hand for future one-pan meals.
• Olive Oil: Extra-virgin olive oil is preferred for its richer flavor profile, which beautifully coats the vegetables and helps them achieve that desired golden, crispy exterior during roasting. It also aids in carrying the flavors of the seasonings.
• Angel Hair Coleslaw (Shredded Green Cabbage): This pre-shredded cabbage is a fantastic shortcut, but if it’s unavailable, simply shred a head of green cabbage yourself. Green cabbage roasts wonderfully, becoming tender with slightly crispy edges, adding a delightful texture and mild sweetness to the dish.
• Yellow Onion: Choose firm onions with shiny, papery skins. When roasted, yellow onions become sweet and caramelized, adding an essential layer of flavor. Store any unused half in a sealed container in the fridge to maintain freshness.
• Smoked Sausage: This is the star protein! Slice your favorite smoked sausage into thin, uniform coins. While beef smoked sausage offers a rich, deep flavor, smoked turkey sausage is an excellent healthier alternative that still delivers plenty of smoky goodness. Ensure it’s fully cooked through if using an uncooked variety.
• Parmesan Cheese: A generous topping of freshly grated Parmesan cheese over the hot dish is non-negotiable! Its salty, umami-rich flavor melts beautifully, adding a punchy finish. For the best results and a fine, even sprinkle, use a microplane grater.

The Secret Sauce: Let’s Chat Dijonaise!

Dijonaise, a delectable blend primarily composed of Dijon mustard and mayonnaise, is much more than just a condiment; it’s a culinary game-changer that elevates our Cabbage, Potatoes, and Sausage dish to extraordinary heights. This creamy, tangy, and slightly spicy sauce adds a layer of sophistication and moisture that perfectly balances the rich, smoky sausage and earthy roasted vegetables.

• Quality First: The foundation of exceptional Dijonaise lies in its base ingredients. For the best possible flavor, always opt for a good quality grainy Dijon mustard and a premium mayonnaise. We highly recommend brands like Hellmann’s/Best Foods® mayo and Grey Poupon® mustard for their consistent quality and superb taste. These brands offer a depth of flavor that generic alternatives often lack.
• Adjust to Taste: The beauty of homemade Dijonaise is its versatility. Feel free to customize it to your personal preference. If you prefer a tangier kick, simply add a little more Dijon mustard. For a creamier, milder profile, incorporate an extra spoonful of mayonnaise. A touch of fresh lemon juice brightens the flavors, while a hint of honey or maple syrup can soften the mustard’s edge and add a subtle sweetness. Don’t be afraid to experiment until you find your perfect balance!
• Storage: Preparing the Dijonaise in advance not only saves time but also allows the flavors to meld and deepen, resulting in an even more delicious sauce. Store your homemade Dijonaise in an airtight container in the refrigerator. It will keep well for up to a week, making it a convenient component for meal prep. Just remember to give it a good stir before serving, as separation can occur over time.

Mastering Your One-Pan Cabbage, Potatoes, and Sausage (Expert Tips)

Achieving perfectly roasted vegetables and succulent sausage is key to this dish’s success. Follow these expert tips for a truly outstanding one-pan meal:

• Pan Size Matters: This is arguably the most crucial tip for any sheet pan meal. Always use a large sheet pan, preferably a 15×21-inch one, to give your ingredients ample space. Crowding the pan leads to steaming rather than roasting, preventing proper caramelization and resulting in soggy vegetables. Spreading ingredients in a single layer ensures every piece gets direct heat for that desired crispy, golden-brown finish.
• Hot Oven is Essential: Patience is a virtue when it comes to roasting. Wait until your oven is fully preheated to the specified temperature (400°F or 200°C). Placing ingredients in an oven that hasn’t reached its target temperature can significantly alter cooking times and prevent even browning. A hot oven ensures a quick, intense roast that seals in flavors and creates a beautiful crust.
• Check for Doneness & Caramelization: Cooking times can vary slightly depending on your oven and the size of your vegetable cuts. Don’t just rely on the clock; visually inspect your vegetables for deep caramelization and tenderness. The potatoes should be fork-tender, and the cabbage should have slightly crispy edges. Ensure the sausage is thoroughly heated through. A gentle toss halfway through cooking helps ensure even browning.
• Make the Sauce Ahead: The Dijonaise sauce benefits from a little time for the flavors to meld. Prepare it in advance, even a day before, and store it in the refrigerator. This not only saves time on cooking day but also allows the mustard, mayo, lemon, and honey to fully harmonize, resulting in a richer, more complex sauce.
• Season to Taste (Post-Roasting): While you’ll season generously before roasting, always taste your dish after it comes out of the oven. Roasting can sometimes mellow flavors, so a final pinch of salt and pepper, or even a sprinkle of fresh herbs, can brighten everything up. Seasoning while the dish is still hot helps the flavors integrate best.
• Serve Immediately: This dish is at its absolute best when served fresh and hot straight from the oven. The roasted vegetables are perfectly tender-crisp, the sausage is juicy, and the warm flavors truly shine. While leftovers are still delicious, the textures are unmatched when enjoyed fresh.

Perfect Pairings: What To Serve with Cabbage, Potatoes, and Sausage

Cabbage, Potatoes, and Sausage is a remarkably hearty and flavorful dish on its own, packed with vegetables, protein, and a vibrant sauce. However, a few light side dishes can complement its richness and provide a delightful balance to your meal. Here are some thoughtful suggestions:

• Crusty Bread: A thick slice of warm French bread or soft dinner rolls can be the perfect accompaniment. Not only does it add a comforting element, but it’s also ideal for soaking up any lingering juices and the delectable Dijonaise sauce on your plate, ensuring no flavor goes to waste.
• Fresh Garden Salad: To cut through the richness of the sausage and roasted vegetables, a simple, crisp garden salad with a light vinaigrette dressing offers a refreshing contrast. The coolness and acidity of fresh greens and vegetables provide a wonderful palate cleanser.
• Light Fruit Salad: For a sweet and refreshing counterpoint, consider serving a light fruit salad or a side of fresh fruit. The natural sweetness and juiciness of berries, melon, or sliced apples can provide a lovely finish to the meal without feeling heavy.
• Steamed Green Beans or Asparagus: If you’re looking for another vegetable side, lightly steamed green beans or asparagus offer a different texture and vibrant green color. A simple squeeze of lemon juice or a knob of butter is all they need.

Cabbage, Potatoes, and Sausage FAQs

More Irresistible Recipes Featuring Smoked Sausage:

If you’re a fan of the rich, smoky flavor of sausage, you’ll love these other creative and delicious recipes:

• Creamy Sweet Potato and Sausage made in convenient foil packets – perfect for minimal cleanup!
• Cajun Sausage Pasta with a rich, seasoned cream sauce that’s ready in one pot.
• Sausage, Veggies, and Smashed Potatoes – another fantastic sheet pan meal bursting with flavor.
• Corn And Sausage Pasta, a vibrant dish featuring sweet corn and fresh basil.
• Foil Pack Ramen Noodles with smoked sausage – an easy and fun meal for busy evenings.

One Pan Cabbage, Potatoes, and Sausage

By Chelsea Lords

One Pan Cabbage, Potatoes, and Sausage features smoky sausage and roasted veggies, all topped with creamy Dijonnaise sauce, making for a truly satisfying meal.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 servings

Equipment

• Large sheet pan (15″ x 21″)

Ingredients

Main Dish

• 1 pound baby gold potatoes, halved
• 1/2 large yellow onion, thinly sliced
• 1-3/4 cups baby carrots
• 3 tablespoons olive oil, divided
• 1 (10-ounce) package shredded green cabbage (or 2-1/2 cups thinly sliced green cabbage)
• 1 (13-ounce) package skinless smoked sausage, cut into coins
• Seasoning Mix:
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
• Toppings (as desired):
  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped

Dijonaise Sauce

• 1/4 cup whole-grain mustard (Grey Poupon recommended)
• 3 tablespoons mayonnaise (Best Foods recommended)
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Pinch of salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Prepare a large 15×21-inch sheet pan. Ensure the sheet pan is adequately sized to prevent overcrowding, which can lead to steaming instead of roasting.
2. Prepare your vegetables: Halve or quarter the baby potatoes to achieve roughly 1-inch pieces. Thinly slice half of a large yellow onion.
3. In a small mixing bowl, combine dried basil, dried oregano, garlic powder, paprika, onion powder, dried thyme, salt, and pepper to create your custom spice mix.
4. On the sheet pan, combine the prepared potatoes, onion, and carrots. Drizzle with 2 tablespoons of olive oil and half of the seasoning mix. Toss everything thoroughly to ensure an even coating. Spread the vegetables out in a single layer and bake in the preheated oven for 20 minutes.
5. After the initial bake, remove the sheet pan from the oven. Stir the roasted vegetables and push them to one side of the pan. On the empty side, add the sliced sausage coins, shredded cabbage, the remaining tablespoon of olive oil, and the rest of the seasoning mix. Toss these new additions well.
6. Now, combine all ingredients on the sheet pan, spreading them evenly in a single layer. Avoid overlapping too much to encourage optimal browning and caramelization.
7. Return the pan to the oven and bake for an additional 10–20 minutes, or until all the vegetables are roasted to your desired tenderness and the sausage is nicely browned and heated through. For an extra crispy finish, you can broil for 1 minute at the end, but watch carefully to prevent burning.
8. Once finished, remove the pan from the oven. Sprinkle generously with freshly grated Parmesan cheese and garnish with fresh chopped parsley for added flavor and freshness.
9. While the dish is baking, prepare the Dijonaise sauce: In a small bowl, whisk together the whole-grain mustard, mayonnaise, fresh lemon juice, honey, and a pinch of salt and pepper. Mix until smooth and well combined. Keep the sauce refrigerated until you are ready to serve.
10. Drizzle the creamy Dijonaise sauce over the hot Cabbage, Potatoes, and Sausage upon serving and enjoy immediately for the best flavor and texture!

Recipe Notes

Note 1: Cabbage Variety: If you can’t find angel hair coleslaw (pre-shredded green cabbage), simply buy a whole head of green cabbage. Thinly slice it and tightly pack to measure approximately 2-1/2 cups. Napa or savoy cabbage can also be used, but adjust cooking times as they may be more tender.

Note 2: Sausage Choice: The beauty of this recipe is its adaptability with sausage. Choose your favorite type of smoked sausage and slice it into thin coins. Beef smoked sausage delivers a rich, robust flavor that’s incredibly satisfying. However, if you’re aiming for a healthier option, a good quality smoked turkey sausage is a fantastic and flavorful substitute that won’t compromise on taste.

Note 3: Topping Enhancements: For an extra boost of savory flavor, I highly recommend using a block of Parmesan cheese and grating it finely over the hot dish with a microplane zester. The fresh, pungent cheese melts beautifully. Additionally, a sprinkle of finely chopped flat-leaf Italian parsley not only adds a pop of color but also a wonderful herbaceous freshness that brightens the entire meal.

Storage: Store any leftover Cabbage, Potatoes, and Sausage in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. The Dijonaise sauce should also be stored separately in an airtight container in the fridge and used within a week.

Nutrition Information (Approximate)

Serving: 1 serving | Calories: 590 kcal | 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

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and preparation methods.