Sausage bake with crunchy potatoes, red cabbage, and caraway from Dinner in One: Exceptional & Easy One-Pan Meals (page 36) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute green cabbage for red cabbage, and cumin seeds for caraway seeds.

  • emily_4k034p on May 17, 2026

    this was FANTASTIC, almost made me a cabbage fan

  • spvla on February 16, 2026

    Great way to use up half of a giant red cabbage. I used 2 lbs of sausage and followed tips here to only cook cabbage and potatoes for 20 minutes at the beginning. Tasty and very hands off.

  • eatswhilestanding on January 14, 2026

    I really liked this. My spouse did not - he informed me he "doesn't like sausage," which was news to me. But I would make again for myself.

  • amandabeck on October 07, 2025

    Weeknight friendly, simple, delicious with good quality sausages.

  • dosojosazules on January 29, 2025

    Excellent use of the caraway seeds in my cabinet that never get used. Followed advice and roasted the cabbage, onions, and potatoes for 20 minutes so they wouldn’t char, then added the sausages for 25 minutes

  • vikingcook on February 29, 2024

    This is delicious! I found my onions & cabbage getting pretty dark as well so I recommend keeping an eye on them. They tasted great, however. Will definitely make this again.

  • stockholm28 on December 04, 2023

    I made this 3 times last month and I think this will be in regular rotation in the winter months for me. I always have cabbage and potatoes on hand in the winter. This was so easy and also easy to scale down to serve 1. I cooked more cabbage. I used green cabbage as that is what I had on hand. The first time I made this, my onions (I used yellow rather than red) were completely charred. Also, my cabbage was pretty much done after the first 30 minutes. The second time I made this, I adjusted the timing and did the initial roasting for 20 minutes rather than 30 minutes.

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