All-in-one Sausage and Cabbage Supper

Sausages and onion are one of my favourite combinations …. and throw in the bonus of minimal prep and washing up, and I’m all in!!

Do you have a cabbage hiding in the bottom of your fridge that would just love to be transformed into a tasty meal? And what about that bag of frozen sausages that you need to use up?

Perfecto … the makings of a meal that can be served in under ½ an hour 😊

This dish makes for a great weekend brunch, an easy mid-week meal or a fantastic way to get your younger helpers contributing to the cooking.

So what’s stopping you?

You’re just 7 ingredients away from deliciousness 😊 Please let us know what you think in the comments below.

All-in-one Sausage and Cabbage Supper

• 1kg sausages, any flavour
• 3 onions, halved and finely sliced
• 1 large cabbage (approx 1 – 1.5kg), finely sliced
• 3 tbsp white or red wine vinegar

Mustard mayo dressing:

• 2 tbsp Dijon or seeded mustard
• 3 tbsp mayonnaise (homemade is sooo good!!)
• Salt to taste

Instructions:

1. Place a large roasting pan* into the centre of your oven and preheat to 250˚C.
2. Meanwhile, pat dry the sausages, and halve and slice the onions.
3. Place the sausages in the warmed roasting pan (or pans) along with the onions. Place a few knobs of tallow or ghee on top, or drizzle with olive oil.
4. Roast for 10 minutes, or until sausages are starting to brown slightly.
5. Meanwhile, slice the cabbage as finely as you can, or alternatively use a food processor or mandoline. (The finer you slice the quicker it will cook).
6. Turn the sausages. Add cabbage, 1 – 2 tsp salt and another knob of tallow or drizzle of oil. Roast for another 10-15 minutes or until cabbage is soft and sausages are well browned and cooked through.
7. While you’re waiting for the ingredients to roast, make mustard mayo dressing by mixing the mayonnaise, mustard and salt in a small bowl. Taste and season. Thin with a little non-dairy milk or water if desired. Set aside.
8. Once cooked, remove roasting pan from oven and drizzle vinegar over ingredients. Toss, taste and season with more salt as needed.
9. Serve with mustard mayo dressing on the side and a green leafy salad.

Serves: 5 – 6

Recipe Notes:

* To make this meal even quicker to get onto the table, consider dividing the ingredients between 2 baking pans. This will allow for greater air flow and will brown and caramelise the ingredients rather than having them ‘stew’.

Recipe credit to the amazing Jules Clancy, Stonesoup