Sheet pan sausage and cabbage
by Madison · Pittsburgh, PA
The dinner I make when it's dark at four-thirty and I have no plan. Cabbage goes sweet and lacy at the edges; the sausage fat does all the seasoning.
- Total time40 minutes
- Serves2 generously, 3 politely
- PostedJuly 18, 2026
Ingredients
- 1 small green cabbage (about 2 lb), cut into 8 wedges through the core
- 4 links smoked or fresh Italian sausage
- 1 red onion, cut into thick half-moons
- 3 tbsp olive oil
- 1 tbsp whole grain mustard
- 1 tbsp sherry vinegar
- 1 tsp caraway seeds
- Kosher salt and black pepper
Method
- Heat the oven to 425°F with a rimmed half sheet pan on the middle rack. A hot pan is the whole trick — it starts the browning before the cabbage has a chance to steam.
- Toss the cabbage wedges and onion with 2 tbsp of the oil, the caraway, a heavy pinch of salt, and plenty of pepper. Keep the wedges intact.
- Pull the hot pan out, spread everything in one layer, and nestle the sausages in among the cabbage. Roast 20 minutes without touching it.
- Flip the cabbage wedges and the sausages. Roast another 12–15 minutes, until the cut sides are deeply browned and the sausages are cooked through.
- Whisk the mustard, vinegar, and remaining tablespoon of oil in the bottom of a serving bowl. Tip the whole pan in and toss once, right at the table.