Cabbage, Potatoes, and Sausage combine smoky sausage with roasted veggies, topped with Parmesan and a drizzle of creamy Dijon sauce. It’s a hearty, flavorful one-pan wonder that’s easy to make.

Overhead image of the Cabbage, Potatoes, and Sausage

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Cabbage, Potatoes, And Sausage

So many of you have shown tons of love for my “one-pan sausage and veggie” dishes over the years, making them some of the top fan favorites. Well, guess what?! I’ve got a brand-new addition to the lineup! It’s a delicious blend of veggies, rich smoky sausage, and a creamy Dijonaise drizzle.

The inspiration for this dish came from a favorite soup recipe of mine—Sausage, Potato, and Cabbage Soup. But here’s the twist: You’re going to be putting those ingredients on a sheet pan, roasting them until they reach caramelized perfection, and then giving them a generous coating with our savory, tangy sauce.

I’ve got a feeling this one’s going to be a new favorite for you all!

Quick Tip

Here are some of my most popular one-pan sausage and veggie recipes: One-Pan Potatoes and Sausage, Shrimp and Sausage Recipe, Sheet Pan Sausage, and Veggies.

Ingredient shot-- image of all the ingredients used in this dish

Cabbage, Potatoes, And Sausage Ingredients

  • Baby Gold Potatoes: Use pre-washed baby golds for quicker prep. Always check, wash if needed, and dry them thoroughly. Wet potatoes will steam, not roast. For even cooking, slice and dice uniformly.
  • Petite Baby Carrots: Choose bright, firm carrots. If pre-washed, make sure they’re not soaking wet. Opt for the thinnest ones if available.
  • Seasonings: Combine dried basil, oregano, garlic powder, paprika, onion powder, thyme, salt, and pepper. Make extra seasoning packets to save time on future prep!
  • Olive Oil: Extra-virgin olive oil adds richer flavor.
  • Angel Hair Coleslaw (Shredded Green Cabbage): If unavailable, shred your own green cabbage. Both options work great!
  • Yellow Onion: Choose firm onions with a shiny, papery layer. Store leftover half in a sealed container in the fridge.
  • Smoked Sausage: Slice your favorite smoked sausage into thin coins. Beef smoked sausage is flavorful, but smoked turkey sausage is a healthier alternative.
  • Parmesan Cheese: Freshly grated Parmesan on top of hot cabbage, potatoes, and sausage adds a punchy flavor. Use a microplane for the best results!
Process shots of Cabbage, Potatoes, and Sausage-- images of the Dijonese being made

Let’s Chat Dijonaise!

Dijonaise, a blend of primarily Dijon mustard and mayonnaise, isn’t just a condiment—it’s a total game-changer for our Cabbage, Potatoes, and Sausage dish!

  • Quality First: Use good grainy Dijon mustard and premium mayo for the best flavor. I like Hellman’s/Best Foods® mayo and Grey Poupon® mustard.
  • Adjust to Taste: Want it tangier? Add more mustard. For a creamier taste, add a bit more mayo.
  • Storage: Store in an airtight container in the fridge and use within a week.
Process shots-- images of the seasonings being tossed with the potatoes, carrots and onions on a sheet pan

How To Make Cabbage, Potatoes, and Sausage (Tips)

  • Pan Size: Use a large sheet pan so ingredients aren’t crowded. Crowding leads to steaming, not roasting, and affects caramelization.
  • Hot Oven: Wait until your oven is fully preheated. Cooking in an oven that isn’t hot enough can change cooking times and results.
  • Check for Doneness: Cooking times can vary. Check your veggies for caramelization and make sure the sausage is heated through.
  • Make Sauce Ahead: Prepare the Dijonaise sauce in advance for richer flavor.
  • Season to Taste: After roasting, taste and add more seasoning if needed while the dish is still hot.
  • Serve Immediately: This dish is best enjoyed hot and fresh from the oven.
Process shots of Cabbage, Potatoes, and Sausage-- images of the cabbage, sausage, oil, and seasonings all being tossed on the other half of the sheet pan

What To Serve with Cabbage, Potatoes, and Sausage

Cabbage, Potatoes, and Sausage is a hearty and flavorful dish on its own, so a few light side dishes to consider follow.

  • Bread: a slice of French bread or soft dinner rolls can be perfect for soaking up any remaining flavors on your plate.
  • Salad: a simple garden salad with a vinaigrette dressing offers a nice freshness to the meal.
  • Fruit salad: A light fruit salad or a side of fruit can offer a sweet counterpoint.
Overhead image of the dish fresh out of the oven ready to be enjoyed

Cabbage Potatoes and Sausage FAQs

How Do I Cook The Cabbage Potatoes And Sausage In A Dutch Oven?

1. Preheat the Dutch oven, add olive oil, and brown the sausage. Remove and set aside.
2. Cook bacon until crispy, then set aside.
3. Sauté shallot and garlic until soft.
4. Add basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes.
5. Pour in 1.5 cups of chicken stock to deglaze, then add cabbage, potatoes, and carrots. Cover and simmer until tender.
6. Return sausage and bacon, heat through.
7. Serve with parsley garnish.

Can I Use A Different Type Of Sausage?

Yes, you can use any sausage you like, such as pork, chicken, or turkey. If the sausage isn’t pre-cooked, ensure it’s fully cooked while browning.

Can I Use A Different Type Of Cabbage?

Yes, you can use any cabbage type, such as green, Napa, or savoy. Just keep in mind that cooking times may vary.

Quick Tip

Size matters when it comes to the sheet pan for this Cabbage, Potatoes, and Sausage dinner! Opt for a LARGE one like this 15×21-inch sheet pan. The vegetables and sausage need ample room to roast to perfection rather than steam.

More Recipes Using Smoked Sausage:

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5 from 4 votes

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.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings

Equipment

  • Sheet pan 15 x 21-inch

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 see note 1
  • 1 (13-ounce) package skinless smoked sausage cut into coins, see note 2
  • Toppings as desired see note 3

Dijonnaise

Instructions 

  • Preheat the oven to 400℉. Set out a 15 × 21-inch sheet pan. Make sure your sheet pan is large, if the ingredients are too crammed, timing will be a lot longer, and the texture and flavor will be affected.
  • Halve or quarter the baby potatoes to get 1-inch pieces. Thinly slice half of a large yellow onion. In a small mixing bowl, stir together dried basil, dried oregano, garlic powder, paprika, onion powder, dried thyme, salt, and pepper to make a spice mix.
  • Add potatoes, onion, and carrots to the sheet pan. Pour 2 tablespoons oil and half of the seasoning mix on top. Toss well to coat, then space out and bake in the fully heated oven for 20 mins.
  • After the first bake, remove the tray from the oven. Stir the veggies and push them to one side of the pan. On the empty side, add the sausage coins, cabbage, remaining seasoning mix, and the last tablespoon of olive oil. Mix well, then combine everything on the sheet pan, spreading the ingredients evenly. Avoid overlapping, as this can increase baking time and hinder browning and caramelization.
  • 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, keeping a close eye to prevent burning. Once finished, remove from the oven and sprinkle with freshly grated Parmesan and garnish with fresh parsley.
  • In a small bowl, combine all sauce ingredients with a pinch of salt and pepper. Mix well. Keep the sauce refrigerated until ready to serve. Drizzle the sauce over the dish upon serving and enjoy immediately!

Video

Recipe Notes

Note 1: If the store’s out of angel hair coleslaw, just grab a head of cabbage, thinly slice, and tightly pack to measure. You’ll need 2-1/2 cups. 
Note 2: Pick up your favorite smoked sausage and slice it into thin coins. I’m all about beef for its rich flavor, but if you’re looking for a healthier meal, a smoked turkey sausage is a tasty substitute.
Note 3: I like to get a block of Parmesan and grate it finely with a microplane. This adds loads of flavor. I also add some finely chopped flat-leaf Italian parsley and it gives the meal some freshness.
Storage: Store in an airtight container in the fridge and use within a week.

Nutrition

Serving: 1serving | Calories: 590kcal | 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, so should only be used as an approximation.

Like this? Leave a comment below!

 

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 4 votes (3 ratings without comment)

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2 Comments

  1. Jack says:

    5 stars
    Very tasty and savory, would go good with beer. Very well seasoned– I may use that seasoning combo again for similar dishes as it smelled so good. The timing is perfect as the potatoes and carrots are soft and the cabbage still has a bit of crunch. I think the dijonaise may have been a little too rich, but I’m not complaining because it did elevate the dish to a degree that had me going back for seconds. I followed this recipe exactly minus the parmesan, which I think it’s just fine without because the dijonaise already gives it the saltiness and creaminess that ties the dish together, but I would like to make this again with the added cheese and hopefully then I will have a tall stein of beer to wash it down. Delicious!

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Jack! 🙂

      Reply