Sausage & Cabbage
A quick and easy meal with only 3 ingredients! Perfect for busy weeknights or those on a high-fat, low-carb diet.
A quick and easy meal with only 3 ingredients! Perfect for busy weeknights or those on a high-fat, low-carb diet.
- Carbohydrate 26.3334187499977 g
- Cholesterol 331.670360558533 mg
- Fat 122.709969299598 g
- Fiber 11.35 g
- Protein 74.2783875913012 g
- Saturated Fat 41.2669840299232 g
- Serving Size 1 1 Serving (910g)
- Sodium 2980.18747317821 mg
- Sugar 14.9834187499977 g
- Trans Fat 10.9933928208519 g
- Calories 1509 calories
Step-by-step
- Preheat oven to 350 F
- Butter the bottom and sides of your 13x9 baking dish
- Dice up the cabbage and add it to the baking dish
- Pour in 2 tablespoons of water
- Cut up the sausage and layer on top of the cabbage
- Cover with aluminum foil or lid and place in the preheated oven
- Bake for 30 minutes with the cover on
- Then bake for another 10 minutes with the cover removed to brown the top
The printed ingredient list omits the moisture dynamics happening inside a covered 13x9 baking dish at 350 degrees Fahrenheit. Water added to the base turns to steam, softening the diced cabbage leaves evenly while the sliced sausage renders its fat downward into the vegetables. Roasting utilizes dry heat, but trapping that steam for the first thirty minutes prevents the edges of the brassica from scorching before the core softens. Removing the aluminum foil for the final ten minutes allows excess moisture to evaporate so the meat surfaces achieve proper browning.
Scaling Proportions for Different Yields
Adjusting this dish requires maintaining the ratio between the moisture-releasing vegetables and the rendering fat. Doubling the amount of sliced sausage to two pounds while keeping the cabbage volume identical will submerge the greens in excess grease, preventing proper caramelization during the uncovered browning phase. When scaling up to serve four people, utilize two separate baking dishes rather than overcrowding a single pan, because overlapping layers trap liquid and result in steaming rather than roasting. Conversely, halving the ingredients down to a single portion works well in an eight-inch square pan while maintaining the exact same thirty-minute covered baking duration.
Dietary Adaptations
Swapping the primary protein requires accounting for differing fat content. Plant-based sausages lack the rendered grease of pork varieties, meaning an extra tablespoon of butter spread across the dish becomes necessary to prevent the cabbage from drying out during the uncovered phase. Dairy-free alternatives substitute easily for butter without altering the cooking temperatures or the structural integrity of the layered bake.
