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Ingredients
- 14 oz smoked sausage, sliced into 1/2-inch rounds
- 1 small head green cabbage, cut into chunky pieces, about 1 1/2 lb
- 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
- 1 large yellow onion, sliced
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 3/4 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp chopped parsley (optional)
Instructions
Preheat oven to 425F.
Add potatoes, cabbage, onion, garlic and sausage to a large baking dish.
Drizzle with olive oil.
Add smoked paprika, thyme, salt and pepper and toss well.
Whisk Dijon into chicken broth and pour around vegetables.
Cover tightly with foil.
Bake 25 minutes.
25 minRemove foil and carefully toss everything.
Continue roasting uncovered approximately 15-20 minutes until potatoes are tender, cabbage edges brown and sausage caramelizes slightly.
17 minDrizzle apple cider vinegar over casserole and toss lightly.
Finish with parsley.
Nutrition per serving
490
Calories
24g
Protein
36g
Carbs
28g
Fat
Chef's Notes & Storage
The vinegar added after roasting balances the richness of the sausage. For scaled-up versions, avoid overcrowding the roasting surface.
Part of:Dump Casseroles
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