Baked Cabbage and Sausage

This baked cabbage and sausage recipe is inexpensive, easy, and delicious. It’s a warm comfort food you’ll return to again and again. If you’re looking for a quick and healthy dinner recipe, look no further.

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Baked cabbage and sausage

My grandmother frequently made this recipe while I was growing up. She worked a full-time job as a secretary at our church, so quick meals were something she was a pro at. 

She’d whip this recipe up in no time and serve it with her famous crusty cornbread and pepper sauce. I can vividly remember dinners and conversations at her little table in the middle of the kitchen. Sweet memories I hope my children have of their childhood too. 

If I’m being honest, cabbage isn’t something that grows very well for me. Usually by the time it’s mature the cabbage moths have destroyed it, or my chickens have prevented it from growing in the first place. 

However, this year I “accidentally” grew the prettiest cabbages ever. I bought a couple of flats of collard starts in the early fall, and planted them. Low and behold half of them were cabbage plants. You would know that I can grow cabbage when I’m not trying to. 

The plants turned out to be big and beautiful, and I’m excited to have coleslaw, sauerkraut, and of course cabbage and sausage.

The sausage in this recipe is what makes it truly delicious. Here in the south, we have the most delicious sausage available straight from Conecuh County. 

Conecuh sausage is the gold standard sausage around here. It has a perfect smokey flavor and just the right amount of spice.

I like my sausage very spicy, so there are flavors for the heat lovers like me. My kids don’t like as much spice so it’s toned down in this recipe. 

If you don’t have access to Conecuh sausage where you live, any delicious link sausage will work. 

Why you’ll love this recipe

This is a fresh healthy dish. The ingredients are filling, but not too heavy. It’s similar to a cozy bowl of cabbage soup.

It only uses a few ingredients. This dish comes together with just a few simple ingredients. Grocery prices are very high right now, so fewer ingredients are not only healthier, they’re also less expensive.

It comes together in one pot. There isn’t a lot of dishes needed to make this recipe. Clean up is simple!

It’s easy. There aren’t a lot of steps in making baked cabbage and sausage. It’s perfect for a busy night.

What you’ll need to make baked cabbage and sausage 

You won’t need much to make this recipe. That’s one reason I love it.

• Dutch Oven- This recipe cooks up in one pot, making it so easy and delicious! Check out my article on my favorite kitchen tools for my favorite dutch oven.

Baked Cabbage and Sausage ingredients

• 1 tsp olive oil 
• 1 tablespoon butter 
• ½ yellow onion finely chopped 
• 1 head green cabbage 
• 1 16-ounce package of Conecuh sausage ( or any link sausage of your choice) 
• 1 chicken bouillon cube 
• 1 tsp salt 
• 1 tsp pepper 
• ¼ tsp cayenne pepper (optional) 

1. Begin by preheating the oven to 350° F. 
2. Melt the oil and butter in a Dutch oven over medium heat. 
3. Meanwhile, finely chop the onions. I don’t like having big chunks of onion in my cabbage. 
4. Chop the head of cabbage into about 1-inch pieces. 
5. Once the onions are translucent, add the cabbage to the Dutch Oven.
6. Saute over medium heat for around 5 minutes. This will help some of the liquids in the cabbage to release. 
7. Cut the link sausage into 1” pieces and add it to the Dutch oven with the cabbage and onion. 
8. Stir in the chicken bouillon cube, salt, pepper, and cayenne pepper. 
9. Transfer the Dutch oven to the pre-heated oven and cook until the cabbage is tender. This takes 20-25 minutes in my oven. 
10. Serve the cabbage warm with a crusty piece of cornbread. 

Pro Tips 

Every oven and stove top is different. Your cooking time will vary depending on your oven, and how you like your cabbage. I like my cabbage with just a little bit of bite. You may want to cook your cabbage longer if you like a softer leaf. 

Omit the cayenne pepper if you are using a spicy sausage. I like a little kick in my cabbage. You can omit the spice together if you choose. 

Let the onions caramelize before putting the cabbage in. This will add a lot of good flavors to the dish. 

If you don’t have a cast iron Dutch oven, you can cook the cabbage in a large pot, and then transfer it to a casserole dish for baking. My favorite casserole dishes are stoneware, but a glass dish will also work just fine. 

FAQs 

Can red cabbage be used in place of green cabbage in this recipe? 

Yes, red cabbage is perfectly acceptable to use in this recipe. I find red cabbages to be a little smaller than green, so you may want to use two small heads. Keep in mind that red cabbage is also sweeter.

How can leftover cabbage be stored? 

Leftover cabbage and sausage can be stored in a container in the refrigerator for 3 to 5 days. Cooked cabbage can also be frozen. However, freezing the cabbage changes its texture. I don’t care for cabbage that has been frozen. 

Leftover cabbage is also great in soups. I suggest adding leftover cabbage to a soup or stew instead of freezing it. 

What is the best way to store fresh cabbage? 

Cabbage can be stored in the crisper drawer in your refrigerator for up to 3 months. If you have a root cellar it can last longer than that. Its ability to be stored for a while makes it a perfect addition to your fall garden. Simply remove the outer leaves of the cabbage before preparing it. 

If you don’t have a root cellar and don’t have extra space in your fridge, you can make sauerkraut to serve with your meals. It’s a great way to add good probiotics to your diet. This is a great tutorial for fermenting sauerkraut. 

What texture should cooked cabbage have? 

Cooked cabbage should be soft but with a bit of a bite. I prefer mine to have a lot of bite, but you can cook your cabbage according to your preference. The leaf should somewhat hold its shape and shouldn’t be falling apart. 

Final Thoughts 

Cooking from scratch doesn’t have to be complicated. Recipes like this are fast and easy, and leave you with minimal cleanup. Give this recipe a try and let me know what you think.

If you enjoyed this recipe, please share it! Thanks for visiting my farm.

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