This dump and bake One Pan Baked Cabbage and Smoked Sausage Recipe is made with potatoes, carrots, onions and oven roasted until fork-tender.
Busy weeknights beg for quick and easy meals like my Baked Cabbage and Smoked Sausage Recipe that uses a handful of simple ingredients tossed in a roasting pan.
I like to call it a “dump” recipe, meaning that all of the ingredients are layered in no particular fashion and roasted until the vegetables are fork-tender.
But what you might not know is that this recipe has deep roots in the Midwest, especially Wisconsin. Immigrants of Irish, German, Czech, Serb and Russian descent settled here and made this recipe (with slight variations) for their own families.
DID YOU KNOW? This recipe has been called by a number of other names over the years, including Hobo Stew and German Kolsuppe.
Just like in the “old country” the ingredients for this soup are very budget friendly. In fact, you can easily get two meals from this recipe alone.
And, if you like to meal prep for the week ahead, this is one of those meals that you can make and bake on Sunday and reheat it during the week, making it the perfect choice for busy families on-the-go.
How to Make Cabbage and Smoked Sausage Recipe
For this recipe, you’ll need a covered roasting pan like this graniteware roaster.
For the meat, you’ll need link sausage or one link per person.
Begin layering with the sausage on the bottom layer, along with two chopped potatoes.
Author Note: If you chop your potatoes ahead of time, be sure to keep them submerged in water (see photo below) until you use them. When ready to use, drain your potatoes and layer per recipe instructions.
Next, chop one small head of cabbage. Be sure to get one that is firm to the touch and has bright green leaves. You’ll need approximately six cups.
If you’ve never done this before, it can be a bit intimidating. Here’s a quick video tutorial to teach you how to safely chop cabbage.
Remember, that while six cups of cabbage might seem too much, the baking process actually reduces the cabbage as it cooks, so in the end you will get the right amount for six servings.
Carrots are next. Slice them into disks and then halve them as you see below or cut them into larger chunks–your choice.
Then, slice some onions. For this recipe, I like to use either sweet onions or Spanish yellow onions. Both work well with this dish.
Finally, sprinkle salt and pepper followed by a drizzle (or two) of extra virgin olive oil. Cover and bake in a preheated 375 degree F oven for approximately 1-1 1/2 hours, or until the cabbage has softened and the sausage has cooked to an internal temperature of 165 degrees F.
Remove from the oven and serve immediately. Enjoy!
Cabbage and Smoked Sausage Recipe Variations
This recipe is very versatile. Make it your own with these delicious ingredient variations:
- ring bologna
- smoked ham hocks
- turkey sausage
- ham steaks
- smoked butt (smoked ham shoulder)
- napa cabbage
- parsley root
- red potatoes
- chicken stock
- vegetable stock
- white wine
As you can see, there’s so much to love about this layered, One Pan Sausage and Cabbage Bake. Give it try. Your family will love it.
For more delicious one pot dinner ideas, be sure to check out Wisconsin Homemaker’s Recipe Section and these tasty recipes:
- One Pot Spicy Mexican Rice
- Annabel Langbein One Pot Spiced Apple Cake
- One Pot Cheesy Taco Skillet
- One Pot Classic Minestrone Soup
- Moroccan Beef Stew
One Pan Baked Cabbage and Smoked Sausage Recipe
- 8 links Hungarian Sausage smoked
- 4 cups potatoes cubed
- 4 cups carrots chopped
- 2 cups onion sliced
- 6 cups cabbage chopped
- 1 cup water
- 1/4 cup olive oil extra virgin
- Salt and Pepper
- Preheat oven to 375 degrees F.
- In a large covered roasting pan, lay out the smoked Hungarian sausage as the first layer.
- The next layer will be potatoes, followed by the carrots, onions, and finally cabbage.
- Add one cup of water.
- Drizzle on olive oil and salt and pepper.
- Cover and place in oven for 1 to 1 1/2 hours until sausage has cooked through to an internal temperature of 165 degrees F and the potatoes are fork tender. Remove.
- Serve hot. Spoon into large soup bowls. Enjoy!