One Pan Cabbage, Potatoes & Sausage: The Ultimate One Pan Dinner Recipe
Introduction to One Pan Cabbage, Potatoes & Sausage
If you’re looking for a delicious and easy-to-make dinner option, look no further than this One Pan Cabbage, Potatoes & Sausage recipe! This dish is not only flavorful but also incredibly convenient, as it all cooks together on a single sheet pan. Perfect for busy weeknights or a cozy weekend meal, this recipe combines the heartiness of potatoes and sausage with the crispness of cabbage, creating a satisfying meal that everyone will enjoy.
A Personal Story Behind My One Pan Cabbage, Potatoes & Sausage Journey
I remember the first time I made this dish for my family. It was a chilly evening, and I wanted something warm and comforting. As the savory aromas filled our home, I couldn’t help but feel nostalgic. This recipe has become a family favorite and a go-to for gatherings and meal prep. It’s so easy to throw together, and the clean-up is a breeze, making it perfect for those busy days when you still want to enjoy a hearty meal.
What Makes This One Pan Cabbage, Potatoes & Sausage Recipe Special?
What sets this recipe apart is its delightful combination of flavors and textures. The baby gold potatoes become tender and slightly crispy, while the smoked sausage offers a savory bite. The addition of cabbage not only adds color but also a fresh crunch that balances the dish. Plus, the use of simple, pantry-friendly spices elevates the taste without overwhelming the palate. It’s truly a comforting meal that feels like a warm hug on a plate!
The Full One Pan Cabbage, Potatoes & Sausage Recipe
Ingredients
- 1 pound baby gold potatoes, halved
- 1/2 large yellow onion, thinly sliced
- 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
- 1-3/4 cups baby carrots
- 3 tablespoons olive oil, divided
- 1 (10-ounce) package shredded green cabbage
- 1 (13-ounce) package skinless smoked sausage, cut into coins
- Toppings as desired (e.g., freshly grated Parmesan, fresh parsley)
- For Dijonnaise: 1/4 cup whole-grain mustard, 3 tablespoons mayo, 1 tablespoon fresh lemon juice, 1 teaspoon honey
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 15×21-inch sheet pan to ensure everything cooks evenly.
- Halve or quarter the baby potatoes into 1-inch pieces. Thinly slice the yellow onion. In a small bowl, mix together the dried basil, oregano, garlic powder, paprika, onion powder, thyme, salt, and pepper to create a spice blend.
- Place the potatoes, onion, and baby carrots on the sheet pan. Drizzle with 2 tablespoons of olive oil and half of the spice mix. Toss everything well to coat, then spread them out evenly on the pan. Bake in the preheated oven for 20 minutes.
- After 20 minutes, take the pan out of the oven. Stir the veggies and push them to one side of the pan. On the empty side, add the sausage coins, shredded cabbage, the remaining spice mix, and the last tablespoon of olive oil. Mix everything together, then spread it out evenly again to avoid overlapping.
- Return the pan to the oven and bake for an additional 10-20 minutes, or until the veggies are roasted to your liking. For a crispier finish, broil for 1 minute at the end, watching closely to prevent burning.
- Once done, remove from the oven and sprinkle with freshly grated Parmesan and garnish with fresh parsley.
- For the Dijonnaise, combine all the sauce ingredients in a small bowl with a pinch of salt and pepper. Mix well and refrigerate until ready to serve.
- Drizzle the Dijonnaise over the dish when serving and enjoy your delicious meal!
Serving Suggestions and Variations for One Pan Cabbage, Potatoes & Sausage
This dish is fantastic on its own, but you can elevate it with a few serving suggestions! Consider serving it alongside a simple green salad or some crusty bread for dipping. You can also add other vegetables like bell peppers or zucchini for extra flavor and nutrition. For a zesty twist, try adding a squeeze of lemon juice before serving. This dish is great for meal prep; just store leftovers in the fridge for up to 3 days, making it perfect for quick lunches or dinners.
Frequently Asked Questions About One Pan Cabbage, Potatoes & Sausage
Can I use other types of sausage?
Absolutely! Feel free to use chicken or turkey sausage if you prefer a lighter option.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dish vegetarian?
Yes! Just omit the sausage and add more vegetables or your favorite plant-based protein.
One Pan Cabbage, Potatoes & Sausage
Equipment
- Sheet Pan Large 15x21 inch sheet pan recommended.
Ingredients
Main Ingredients
- 1 pound baby gold potatoes, halved
- 0.5 large yellow onion, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1.75 cups baby carrots
- 3 tablespoons olive oil, divided
- 10 ounces shredded green cabbage
- 13 ounces skinless smoked sausage, cut into coins
- 0.25 cup whole-grain mustard
- 3 tablespoons mayo
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 15x21-inch sheet pan to ensure everything cooks evenly.
- Halve or quarter the baby potatoes into 1-inch pieces. Thinly slice the yellow onion. In a small bowl, mix together the dried basil, oregano, garlic powder, paprika, onion powder, thyme, salt, and pepper to create a spice blend.
- Place the potatoes, onion, and baby carrots on the sheet pan. Drizzle with 2 tablespoons of olive oil and half of the spice mix. Toss everything well to coat, then spread them out evenly on the pan. Bake in the preheated oven for 20 minutes.
- After 20 minutes, take the pan out of the oven. Stir the veggies and push them to one side of the pan. On the empty side, add the sausage coins, shredded cabbage, the remaining spice mix, and the last tablespoon of olive oil. Mix everything together, then spread it out evenly again to avoid overlapping.
- Return the pan to the oven and bake for an additional 10-20 minutes, or until the veggies are roasted to your liking. For a crispier finish, broil for 1 minute at the end, watching closely to prevent burning.
- Once done, remove from the oven and sprinkle with freshly grated Parmesan and garnish with fresh parsley.
- For the Dijonnaise, combine all the sauce ingredients in a small bowl with a pinch of salt and pepper. Mix well and refrigerate until ready to serve.
- Drizzle the Dijonnaise over the dish when serving and enjoy your delicious meal!