Sausages With Potatoes and Red Cabbage

By Melissa Clark

Published February 26, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(660)
Comments
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A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you’ve got.

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Ingredients

Yield:4 to 6 servings

  • ¼ cup extra-virgin olive oil

  • 1 pound baby potatoes, halved crosswise or quartered if large

  • ½ head red cabbage (about 1 pound), core removed, cut into 1-inch-thick wedges

  • 1 teaspoon caraway seeds, lightly crushed

  • 1 teaspoon coriander seeds, lightly crushed

  • 1 teaspoon kosher salt

  • 1 large onion, thinly sliced

  • 4 thyme sprigs

  • 2 rosemary sprigs

  • 6 fresh pork, turkey, chicken or other sausages (about 1 ½ pounds)

  • 1 ½ tablespoons Dijon mustard, plus more for serving

  • ½ cup freshly grated Parmesan

  • 1 lemon

  • ¼ cup chopped dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 88 milligrams cholesterol; 559 calories; 19 grams monosaturated fat; 6 grams polyunsaturated fat; 12 grams saturated fat; 41 grams fat; 5 grams fiber; 1054 milligrams sodium; 25 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.

  2. Step 2

    Sprinkle caraway and coriander seeds and ¾ teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.

  3. Step 3

    Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.

  4. Step 4

    When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.

  5. Step 5

    Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.

  6. Step 6

    Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.

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Ratings

4 out of 5
660 user ratings
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Comments

KWH

Followed the recipe exactly as written, and it was delicious. In future, I would make 1.5-2x the potatoes and cabbage (there was more than enough sausage). Take the time to make sure the potatoes are cut into uniform sizes to ensure that everything cooked evenly. Don't skip the lemon and dill at the end ... it adds a really nice fresh element.

Tried it

I think this is a good recipe conceptually, but the cooking times are way off. Following these instructions, everything is burnt by the time the sausages are done. I’d recommend cooking everything together rather than waiting to add the sausages a half hour in.

brutallyfrank

I love you, Melissa, and this recipe sounds delicious except for the parmesan. It really doesn't need any cheese with these seasonings and ingredients. Dill and parmesan? No thank you.

andrea

Made this with Napa cabbage and spring onions bulbs substituted cumin seed for coriander seeds. Delicious!!!

alastair

sooo easy and sooo delicious. just added some cremini mushrooms a d sliced red pepper because I had them.

Meg

There are a lot of flavors going on here. Caraway! Rosemary! Mustard! Parmesan cheese! Yet it all works, the flavors weaving together like a tapestry, with the squeeze of lemon at the end making everything shine. I don’t own a 9x13” metal pan, and my potatoes didn’t brown at all, boo-hoo. I used a mix of new red, yellow, and purple potatoes. A few of the onions and some of the edges of my red cabbage charred. Also, my lovely brats from a local pork producer were on the dry side, and since I only had a pound, I cooked 6 minutes under the recommended time. Here’s what I’d do differently next time: roast the potatoes separately on a sheet pan; double the cabbage; keep the sausages whole, and cook them over the cabbage the whole time; and omit the 3/4 tsp of salt. Between the sausages, parmesan, and mustard, there’s plenty of salt in this dish.

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