One-Pot Roasted Sausage and Cabbage with Baby Potatoes
Welcome to my kitchen! I am Cristina Gabriela Dumitrescu, and today I am thrilled to share one of my absolute favorite weeknight solutions for busy households across America. We have all faced that evening dilemma where time is short, energy is low, and everyone is clamoring for a hearty, deeply satisfying meal. That is exactly where this one pot roasted sausage cabbage meal steps in to rescue your evening routine, bringing together robust savory flavors with incredible ease.
There is something truly magical about bringing simple, wholesome ingredients together in a single vessel and letting the oven do all the heavy lifting. By combining savory smoked sausage, tender baby gold potatoes, and sweet green cabbage, you create a rustic feast that feels like a warm hug after a long day. It is an ideal healthy alternative to grease-laden takeout, proving that wholesome cooking does not require hours of laborious prep work or a sink piled high with dirty dishes.
Whether you are cooking for picky kids, hosting a casual family dinner, or simply looking to meal prep for the busy workweek ahead, this recipe delivers consistent gourmet quality every single time. The rich aromas of smoked paprika, garlic, and dried herbs filling your home will gather everyone around the dinner table long before the timer goes off. Let us dive into this foolproof culinary journey that will permanently transform your weeknight dinner rotation.
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The history and tradition behind one pot roasted sausage cabbage
The combination of cured meats, brassicas, and root vegetables has deep roots in Central and Eastern European culinary traditions. For generations, farming communities relied on cold-hardy crops like green cabbage and long-storing potatoes to sustain their families through harsh winter months. Sausages, carefully smoked and cured during the autumn months, provided rich flavor, protein, and essential fats that elevated humble vegetables into celebratory feasts.
When European immigrants settled in the American Midwest and industrial cities during the nineteenth and early twentieth centuries, they brought these cherished recipes along. In working-class American kitchens, smoked kielbasa, bratwurst, and traditional smoked sausages quickly became staples because of their affordability and long shelf life. Cabbage remained an economical, nutrient-dense crop that thrived in domestic home gardens and local produce markets alike.
Over the decades, the classic boiled cabbage and sausage pot evolved dramatically as home cooks discovered the magic of high-heat roasting. While boiling yields soft textures, dry-heat roasting in heavy iron skillets or Dutch ovens creates caramelized edges and intensely concentrated natural sugars. This modern adaptation retains the soul-warming comfort of traditional European home cooking while catering to contemporary palates that appreciate charred textures and bold spice profiles.
Today, this rustic dish represents the best of modern American comfort food. It seamlessly bridge the gap between traditional food preservation techniques and modern quick preparation priorities. In contemporary American home kitchens, preparing one pot roasted sausage cabbage has become a beloved tradition that honors heritage while fitting effortlessly into busy weeknight schedules.
Why you will love one pot roasted sausage cabbage
- Effortless One-Pot Convenience: Everything cooks together seamlessly in a single Dutch oven or heavy roasting pan, keeping cleanup remarkably quick and hassle-free after dinner.
- Balanced Sweet and Savory Flavors: The natural sweetness of caramelized cabbage combines perfectly with smoky sausage, rich garlic, and aromatic herbs for a mouthwatering taste profile.
- Nutritious and Wholesome: Loaded with essential vitamins, dietary fiber, and high-quality protein, this meal provides a satisfying, low calorie option without compromising on comforting flavor.
- Maximum Culinary Versatility: You can easily customize the dish with your favorite smoked sausage, seasonal vegetables, or spice blends to match your family’s personal preferences.
- Budget-Friendly Ingredients: Made with accessible staples like green cabbage, baby potatoes, and smoked sausage, this meal delivers exceptional gourmet quality without straining your grocery budget.
- Ideal for Meal Prep: The vibrant flavors of this dish actually deepen overnight in the refrigerator, making leftovers taste even more incredible for lunch the next day.
- Simple Hands-Off Cooking: After a quick prep session, the oven performs all the hard work, freeing up your evening for family time or relaxation.
The kitchen secrets behind perfect flavor and texture
Achieving culinary perfection in a simple oven roast relies heavily on mastering basic food science and moisture management. Green cabbage contains a high percentage of natural water, which can easily dilute flavors if not managed correctly. By starting the cooking process covered with chicken broth, we gently steam the tough cabbage leaves and dense baby gold potatoes until they soften. This dual-stage technique ensures that the potatoes become melt-in-your-mouth tender while avoiding burnt, raw vegetable centers.
The second stage of cooking involves removing the cover to expose the ingredients to direct radiant heat at 425°F. High-heat roasting triggers the Maillard reaction, a chemical reaction between amino acids and reducing sugars that creates delicious browned surfaces and complex, nutty flavors. As the liquid evaporates, the natural sugars in the sliced yellow onions and green cabbage caramelize beautifully, developing crisp, charred edges that contrast delightfully with the soft tender interiors.
Fat management is another critical secret to building rich depth of flavor. Smoked sausage releases rendered animal fats as it heats up in the oven. When tossed together, these flavorful rendered fats combine with olive oil to coat every single piece of cabbage and potato. This continuous basting effect keeps the vegetables incredibly moist while infusing them with authentic smoky goodness from the sausage skin down to the pan juices.
Finally, seasoning at the right moments ensures that herbs and spices penetrate deep into the root vegetables rather than just sitting on top. Garlic, dried oregano, dried parsley, and smoked paprika become blooming aromatics when heated in oil. This extraction process releases essential oils into the cooking liquid, creating a rich broth that coats every component of your one pot roasted sausage cabbage with intense, aromatic perfection.
How to choose the best ingredients for gourmet results
Creating an outstanding meal begins with selecting fresh ingredients from your favorite local grocery store or neighborhood farmers market. When shopping at retailers like Walmart or Kroger, look for green cabbage heads that feel heavy for their size with tightly packed, crisp outer leaves. Avoid heads that exhibit yellowing edges, soft spots, or loose leaves, as fresh, firm cabbage delivers superior crunch and natural sweetness when roasted.
For the potatoes, opt for baby gold potatoes or small Yukon Gold varieties. Their naturally thin skins require zero peeling, which saves precious prep time while adding pleasant textural contrast and essential nutrients. Inspect the potatoes to ensure they are free from sprouts, green tinges, or soft blemishes. Selecting potatoes of uniform size guarantees that every piece roasts at the exact same rate in the hot oven.
The sausage selection serves as the primary flavor engine for the entire meal. Look for premium fully-cooked smoked sausage, kielbasa, or smoked turkey sausage made with sustainably sourced ingredients whenever possible. High-quality sausages contain natural casing, balanced fat ratios, and real wood-smoke flavor, which release incredible juices into the bottom of the pan to season the surrounding vegetables as they roast.
Do not overlook the small foundational aromatics, as they tie the entire dish together. Fresh yellow onions should be firm with dry, papery skins, while garlic cloves should feel plump and tight within their husks. Choosing crisp local produce and aromatic herbs guarantees that your finished one pot roasted sausage cabbage delivers bright, vibrant flavors that elevate a simple home-cooked meal into a gourmet dining experience.
Ingredient variations and dietary adaptations
One of the greatest attributes of this dish is its flexibility to accommodate various dietary preferences without losing its comforting identity. If you are preparing a plant-based fasting or vegan version, replace the traditional smoked sausage with your favorite high-protein plant-based sausage link. Swap the traditional chicken broth for a rich vegetable stock infused with nutritional yeast or tamari to recreate that satisfying savory depth.
For home cooks requiring a strict gluten-free diet, this dish is naturally very close to compliant. However, you must carefully inspect the nutritional label on pre-packaged smoked sausages, as commercial brands often use gluten-containing binders or modified food starches. Select sausages explicitly labeled gluten-free, and double-check your pre-packaged chicken broth to ensure your meal remains completely safe and worry-free.
If you are managing your carbohydrate intake or following a low-carb keto lifestyle, you can easily adapt this recipe by swapping out the baby gold potatoes. Fresh cauliflower florets, sliced radishes, or cubed turnip roots make phenomenal low-carb substitutes that absorb the savory pan juices beautifully. Radishes, in particular, lose their sharp bite when roasted, taking on a mellow, potato-like texture with very few net carbohydrates.
This recipe is inherently naturally dairy-free, as it uses high-quality olive oil to crisp the vegetables rather than butter. However, if you wish to add a touch of creamy richness without dairy, finish the dish with a quick drizzle of extra-virgin olive oil or a spoonful of dairy-free sour cream before serving. For missing spices, dried thyme or marjoram work wonderfully if dried oregano is unavailable, while a pinch of cayenne pepper can easily replace smoked paprika for those who enjoy subtle kick of heat.
The best sides and drinks to serve with this dish
- Crisp Garden Salad: A refreshing green salad featuring thinly sliced radishes, English cucumbers, and a bright lemon-shallot vinaigrette cuts through the rich, smoky flavors of the sausage and roasted cabbage.
- Artisanal Sourdough Bread: Warm, crusty sourdough or rustic Dutch oven bread is perfect for mopping up the garlic-herb pan juices left at the bottom of your serving bowl.
- Tangy Pickled Vegetables: A small side serving of quick-pickled red onions, dill pickles, or traditional sauerkraut adds a lively acidity that complements the roasted notes of the dish.
- Creamy Mashed Potatoes: For an extra indulgent feast, serve the caramelized cabbage and sliced sausage over a bed of buttery garlic mashed potatoes to soak up every drop of flavor.
- Crisp White Wine Pairing: A cold glass of medium-bodied Chardonnay or a dry German Riesling offers bright fruit notes and balancing acidity that pair magnificently with smoked kielbasa.
- Smooth Red Wine Option: If you prefer red wine, choose a light to medium-bodied Pinot Noir or Gamay, which features subtle earthy notes and soft tannins that do not overpower the sweet, roasted cabbage.
- Non-Alcoholic Refreshments: Unsweetened iced tea brewed with a touch of fresh lemon or sparkling apple cider provides a clean, crisp palette cleanser between savory bites.
Refrigerating, freezing, and reheating correctly
- Refrigerator Storage: Allow the roasted dish to cool completely to room temperature before transferring it into glass or BPA-free plastic airtight containers. Kept in the refrigerator, the meal maintains peak freshness and flavor for up to four days.
- Freezer Storage Preparation: If you plan to freeze leftovers, separate the sausage and potatoes from excess pan liquid to prevent them from becoming overly soggy. Place the meal into heavy-duty freezer bags or vacuum-sealed containers, leaving half an inch of space for expansion; store in the freezer for up to three months.
- Optimal Shelf Life Guidelines: For maximum texture quality, consume refrigerated leftovers within 72 hours. When working with frozen portions, thaw them overnight in the refrigerator before applying heat for best results.
- Step-by-Step Reheating for Crispness: Avoid using the microwave if you want to preserve the delightful caramelized edges of the sausage and cabbage. For superior results, warm a skillet over medium heat with half a teaspoon of olive oil, add your leftovers, and toss gently for five to seven minutes until heated through and crisp.
- Oven Reheating Method: Alternatively, spread leftover portions onto a baking sheet, cover loosely with aluminum foil, and warm in a preheated oven at 350°F for twelve to fifteen minutes until hot and sizzling.
Nutrition information and preparation times
- Calories: 420 kcal
- Protein: 18 g
- Fat: 24 g
- Carbohydrates: 32 g
| Parameter | Value |
|---|---|
| Prep time | 15 min |
| Cook time | 45 min |
| Total time | 60 min |
| Difficulty | Easy |
| Servings | 6 servings |
Ingredients
For the main mixture
- 1¼ lbs smoked sausage, sliced into ½-inch rounds
- 1½ lbs baby gold potatoes, halved
- ½ head green cabbage, chopped into large, bite-sized pieces
- 1 yellow onion, sliced into thick wedges
- 3 garlic cloves, minced
For the oil and seasoning mixture
- 3 tbsp olive oil, at room temperature
- 1 cup chicken broth, at room temperature
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp smoked paprika
- ½ tsp black pepper, freshly cracked
- Salt to taste
A step-by-step guide to a successful recipe
Step 1: Preheating the Oven and Preparing Your Equipment
Begin your culinary process by positioning your oven rack right in the middle position. Preheat your oven to 425°F, allowing ample time for the inner chamber to reach a steady, uniform roasting temperature. Reaching this exact heat level is crucial because high heat causes natural sugars inside vegetables to brown rapidly without overcooking their delicate interiors.
While the oven warms up, select your primary cooking vessel. A heavy 6-quart cast-iron Dutch oven with a tight-fitting lid is the absolute gold standard for this one pot roasted sausage cabbage recipe because cast iron retains and distributes heat exceptionally well. If you do not own a Dutch oven, a large, deep rimmed metal roasting pan covered tightly with heavy-duty aluminum foil will work wonderfully as an effective alternative.
Ensure your chosen vessel is spotlessly clean and completely dry before beginning. Setting up your workspace with all chopping boards, knives, and measured ingredients close at hand makes execution seamless and enjoyable. Taking these initial prep steps seriously sets the stage for a stress-free cooking session that yields flawless gourmet results every single time.
Inspect your oven thermometer to double-check accuracy before proceeding further. Modern home ovens can sometimes fluctuate by fifteen to twenty degrees, so knowing your true oven temperature prevents accidental burning or undercooked, crunchy potatoes. Once your oven reaches a stable 425°F, you are completely ready to assemble your raw ingredients.
Step 2: Prepping and Chopping the Fresh Produce
Place your half-head of green cabbage flat side down on a sturdy cutting board. Using a sharp chef’s knife, trim away any discolored or damaged outer leaves while preserving the sweet inner core. Chop the cabbage into large, rugged two-inch pieces, avoiding cutting them too small since cabbage shrinks dramatically during the roasting process.
Next, move to your baby gold potatoes. Wash them thoroughly under cold running water to remove residual soil, then pat them completely dry with clean kitchen towels. Slice each potato clean in half lengthwise; keeping them equal in thickness guarantees that every piece finishes roasting with the exact same soft, buttery interior texture at the very same time.
Peel your yellow onion, cut it in half from pole to pole, and slice it into thick, half-inch wedges. Thick slices ensure that the onions caramelize beautifully in the hot oven without melting away into mush or scorching along the edges. Finally, peel your three garlic cloves and mince them finely using your knife or a garlic press to unleash their savory aromatic oils.
Gather all of your freshly chopped vegetables into a large prep bowl or transfer them directly into the bottom of your clean Dutch oven. Taking extra care during the chopping phase ensures that your fresh ingredients retain their distinct structural shapes and pleasing bites throughout the hot roasting process.
Step 3: Seasoning the Vegetable Foundation
With your baby gold potatoes, chopped cabbage, sliced yellow onion, and minced garlic safely gathered in your Dutch oven, drizzle three tablespoons of quality olive oil evenly over the top. The olive oil acts as an essential heat-conducting medium, ensuring that dried herbs stick to the smooth vegetable surfaces while facilitating perfect golden browning later in the process.
Sprinkle one teaspoon of dried oregano, one teaspoon of dried parsley, half a teaspoon of smoked paprika, half a teaspoon of freshly cracked black pepper, and a generous pinch of salt evenly across the vegetables. Take care not to add too much extra salt at this point, as commercial smoked sausages naturally release salted juices into the pan as they cook down.
Using two large wooden spoons or your clean hands, toss the vegetable mixture thoroughly until every chunk of cabbage and potato half is shiny and evenly coated in oil and spices. Pay close attention to the bottom of the vessel to ensure no dry garlic or herbs remain trapped beneath the heavy ingredients without oil coverage.
Take a brief moment to inhale the enticing herbal aromas rising from the seasoned raw produce. The woody oregano and smoky paprika combined with pungent fresh garlic create an incredibly promising fragrant base that will bloom into an unforgettably rich sauce once liquid and heat are applied.
Step 4: Adding the Liquid Base and Initial Steam Bake
Pour exactly one cup of chicken broth directly over your seasoned cabbage and potato mixture. The chicken broth settles at the bottom of your vessel, creating a dedicated liquid reservoir that converts into hot steam once placed inside the blistering 425°F oven environment. This initial steaming step softens tough vegetable fibers safely without drying them out.
Place the heavy lid securely onto your Dutch oven, or wrap your roasting pan tightly with a double layer of aluminum foil. A tight seal is critical during this phase because escaping steam extends cooking times dramatically and risks drying out the top layer of green cabbage before the dense baby gold potatoes cook through.
Carefully transfer your covered vessel onto the preheated center rack of your oven. Set your timer for exactly 25 minutes and let the oven work its thermal magic undisturbed. Resist the common urge to lift the lid during this phase, as releasing trapped steam lowers internal pan temperatures rapidly.
During these 25 minutes, the intense heat transforms the chicken broth into aromatic steam that penetrates deep into the thick cabbage layers and dense potato centers. The spices dissolve seamlessly into the hot liquid, creating a concentrated, flavorful broth that coats the base of your one pot roasted sausage cabbage dish.
Step 5: Preparing and Slicing the Smoked Sausage
While your vegetable foundation steams away inside the oven, turn your attention to your smoked sausage. Place one and a quarter pounds of high-quality smoked sausage onto your cutting board. Using a chef’s knife, slice the sausage link into uniform half-inch thick rounds on a subtle diagonal angle for an attractive visual presentation.
Selecting the right slice thickness is essential for texturally balanced results. If you slice the sausage rounds too thin, they will dry out and curl into hard chips during the high-heat roasting phase. Slicing them into substantial half-inch rounds keeps the meat juicy on the inside while allowing the outer cut surfaces to develop rich, caramelized crusts.
Set your sliced sausage rounds aside on a clean plate until your timer signals that the initial 25-minute vegetable steam bake is complete. Utilizing this brief inactive roasting window to prepare your protein keeps your kitchen workflow clean, calm, and effortlessly efficient from start to finish.
Inspect the sausage slices to ensure consistency. Using fully-cooked smoked kielbasa or smoked turkey sausage guarantees safety while adding deeply satisfying smoky notes that permeate the entire pan during the secondary roasting phase.
Step 6: Incorporating the Sausage and Removing the Cover
When your initial 25-minute timer sounds, carefully remove the covered Dutch oven from your hot oven using thick dry oven mitts. Set the vessel onto a heat-safe trivet or your stovetop, and cautiously lift the lid away from your face to avoid hot steam burns.
Scrape your prepared smoked sausage slices directly into the steaming hot pan with the partially cooked cabbage and potatoes. Using a large heat-resistant spoon, gently fold the sausage pieces into the vegetable mixture so they are evenly distributed throughout the dish rather than sitting entirely on top.
Notice how the cabbage has wilted significantly and the baby gold potatoes have turned slightly translucent along their outer edges. Leave the heavy lid or aluminum foil off completely for the remainder of the cooking process. Exposing the pan directly to dry oven heat is what creates those coveted caramelized brown edges.
Slide the uncovered Dutch oven back onto the middle rack of your 425°F oven. This crucial transition shifts the cooking method from gentle moist-heat steaming to intense dry-heat roasting, unlocking rich Maillard browning across every single component.
Step 7: Uncovered High-Heat Roasting and Browning
Set your kitchen timer for 20 to 25 minutes for this final uncovered roasting phase. As the pan heat builds, excess water from the chicken broth and cabbage evaporates rapidly, concentrating the lingering herbs, garlic, and natural vegetable sugars into a luscious pan glaze.
Halfway through this roasting period (around the 12-minute mark), carefully pull the oven rack out slightly. Give the mixture a gentle stir with a long-handled spoon to rotate bottom pieces to the top, ensuring all sides of the sausage and cabbage receive equal exposure to direct radiant heat.
Keep a close eye on the visual cues developing inside your oven during these final minutes. The sausage rounds will begin to sizzle loudly while their edges curl slightly into crisp, golden brown rings. The cabbage leaves will turn tender with beautiful charred brown tips, and the onions will become sweet and translucent.
Check the tenderness of your baby gold potatoes by piercing a thick piece with a sharp fork. The fork should slide easily into the center with zero resistance, confirming that the starch inside has softened into a velvety, melt-in-your-mouth texture.
Step 8: Final Glazing, Resting, and Serving
Once your potatoes are completely fork-tender and the sausage edges display a rich golden-brown crispness, remove the Dutch oven from heat. Set the sizzling pan onto a protective trivet on your kitchen counter and allow the dish to rest uncovered for three to five minutes before serving.
During this brief resting period, the intense boiling action settles, allowing the vegetables to reabsorb hot, concentrated pan juices. Take your large serving spoon and gently scoop pan juices from the bottom of the Dutch oven, spooning them repeatedly over the top of the sausage and cabbage to add beautiful shine and flavor.
Taste a small leaf of cabbage carefully and adjust the seasoning with an extra pinch of salt or fresh black pepper if desired. The dish should smell intensely comforting, combining woody herbs, roasted garlic, sweet caramelized onions, and smoky cured sausage into a harmonious sensory experience.
Ladle generous portions of your hot one pot roasted sausage cabbage directly into warm shallow serving bowls. Serve immediately while piping hot, bringing your family together for an unforgettable home-cooked dinner that satisfies every appetite.
What to do when the dish does not turn out as planned
If your dish turns out taste-wise too salty, do not panic or throw out your hard work. High sodium levels usually occur when using pre-packaged smoked sausages or commercial chicken broths with high salt content. To quickly fix this, squeeze fresh lemon juice over the hot dish or fold in an extra batch of unseasoned boiled potatoes or steamed cabbage to absorb the excess salt seamlessly.
When the final meal turns out too dry, it usually means your oven ran hotter than expected or too much liquid evaporated during an uncovered phase. You can effortlessly restore moisture by drizzling two to three tablespoons of warm low-sodium chicken broth or extra virgin olive oil over the pan right before serving. Toss gently so the dry potatoes and cabbage soak up the fresh liquid base.
If your final mixture looks too watery or soup-like, the cabbage likely released extra moisture without sufficient evaporation time. Place your Dutch oven onto your stovetop over medium-high heat with the lid removed completely. Simmer the pan rapidly for three to five minutes, allowing the excess liquid to boil off and leave behind a rich, concentrated pan sauce that clings nicely to the vegetables.
Lastly, if your dish tastes surprisingly bland, it simply needs an acid or flavor boost to wake up the heavy savory components. Stir in a teaspoon of Dijon mustard, a dash of apple cider vinegar, or a pinch of crushed red pepper flakes. Bright acids cut through rich sausage fats and highlight the subtle sweetness of caramelized green cabbage immediately.
Frequently asked questions about one pot roasted sausage cabbage
Can I make this dish ahead of time for meal prep?
Yes, this recipe is an absolute dream for meal prep! The rich flavors of the smoked sausage, garlic, and herbs actually continue to meld and deepen inside the refrigerator overnight. Simply cool the dish completely, store it in airtight glass containers, and reheat individual portions in a hot skillet for a quick, mouthwatering lunch throughout the workweek.
What type of sausage works best for this recipe?
Fully-cooked smoked sausages like Polish kielbasa, smoked turkey sausage, or smoked beef sausage yield the best results because they hold their shape and release rich flavors as they roast. However, you can also use raw fresh sausages like Italian pork sausage or bratwurst; just be sure to brown them thoroughly in the pan before roasting so they cook safely through.
Do I have to peel the baby gold potatoes?
No, you do not need to peel baby gold potatoes at all! Their skins are extremely thin, tender, and nutrient-dense, adding a delightful structural contrast to the soft roasted cabbage. Just give them a quick wash under cold water, dry them thoroughly, and slice them clean in half before tossing them with your seasonings and oil.
Can I substitute red cabbage for green cabbage?
You can certainly use red cabbage if that is what you have in your refrigerator, but keep a few subtle differences in mind. Red cabbage has a slightly firmer leaf structure and takes slightly longer to cook to tender perfection. Additionally, it will bleed a deep purple color onto your baby gold potatoes during the steaming process, which affects presentation but tastes equally delicious.
How do I stop my cabbage from burning in the oven?
Preventing burnt cabbage comes down to proper knife work and following the two-stage cooking method. Chop your green cabbage into large two-inch wedges rather than fine shreds, as thin shreds scorch rapidly under a 425°F broiler. Ensuring your pan stays covered for the first 25 minutes allows steam to soften the leaves thoroughly before direct browning begins.
Is this recipe suitable for a low-carb diet?
While the original recipe contains baby gold potatoes, it can be converted into an exceptional keto-friendly meal with one quick adjustment. Simply swap out the potatoes for low-carb vegetables like fresh cauliflower florets or sliced radishes. The rest of the ingredients, including the smoked sausage and green cabbage, fit into a low-carb lifestyle seamlessly.
One-Pot Roasted Sausage and Cabbage with Baby Potatoes
A rustic oven-baked meal featuring savory sausage, caramelized cabbage, roasted potatoes, and sweet onions in a delicious herb-infused sauce.
- 1 1/4 lbs smoked sausage, sliced
- 1 1/2 lbs baby gold potatoes, halved
- 1/2 head green cabbage, chopped into large pieces
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
- 1Preheat oven to 425°F.
- 2Combine potatoes, cabbage, and onions in a Dutch oven or large roasting dish.
- 3Toss with olive oil, garlic, oregano, parsley, paprika, salt, and pepper.
- 4Add chicken broth, cover, and roast for 25 minutes.
- 5Stir in sliced sausage and return to the oven uncovered for 20–25 minutes.
- 6Continue roasting until the potatoes are fork-tender and the sausage edges are golden brown.
- 7Spoon the flavorful pan juices over everything before serving.
Keywords: roasted sausage and cabbage, one-pot dinner, smoked sausage recipe, roasted baby potatoes
