Sausage and Cabbage Bake

There’s something about baked sausage and cabbage that always takes me back to my grandmother’s narrow kitchen, where the windows would fog up by five and the scent of fried onions seemed permanently soaked into the wallpaper. This dish, though—this Sausage and Cabbage Bake with Onion Soup—has that deeply comforting, old-sweater kind of feeling. The cabbage softens and gathers sweetness in the oven, while the sausages sort of nestle in, picking up the flavor from the onion broth… and everything comes out golden, steamy, and just a little rustic. It’s not fancy, not polished, but it makes you feel fed in the best, most human sense of the word.

Why You’ll Crave It

• The sausages caramelize just slightly, and the onion soup gives it all a deep, almost nostalgic richness
• A true one-pan wonder – less cleanup, more time to just sit with a glass of wine (or tea, for me…)
• The cabbage softens beautifully without turning soggy, and soaks up all the good stuff in the pan
• Flexible with ingredients – works with whatever sausages you love, or happens to be lingering in the fridge
• Hearty, warm, and oddly elegant in its simplicity

The first time I made this, it was on a cold Monday night after a long workday, and I ate it standing at the counter in my coat. It still made me smile.

What You’ll Need

• Sausages: 500 grams, any kind you love – pork with fennel is particularly nice here
• Cabbage: 1 small head, roughly chopped or sliced into thick ribbons
• Onion Soup Mix: 1 packet (about 30 grams) – the kind from a box is fine, don’t overthink it
• Olive Oil: 2 tablespoons, just enough for a nice sheen
• Water: 200 milliliters, to make the broth that ties it all together

Easy How-To

Preheat your oven

Set it to 200°C (that’s 400°F) – no fan needed, just a warm and steady heat. You’ll want the oven fully hot by the time everything’s on the tray.

Prep the sausages

Lay them out on a big baking tray – give them some breathing room, like they’re at a polite dinner party. No crowding.

Chop the cabbage

Nothing too fussy here. Halve the cabbage, remove the core, and then slice it into thick-ish ribbons. Keep the pieces somewhat uniform, but don’t stress.

Mix the onion soup base

In a jug or bowl, stir the soup mix with the 200ml of water. It won’t look impressive, but trust it—it’s where much of the flavor comes from.

Combine everything

Scatter the cabbage around the sausages on the tray. Drizzle with olive oil. Then pour that soup mixture over the whole lot—slowly, so it seeps in nice and even.

Add some seasoning (if you like)

A bit of black pepper helps. Salt too, but go light—most soup mixes bring plenty. Maybe a sprinkle of thyme if you’re feeling whimsical.

Bake it

Into the oven it goes. Roast for 25 to 30 minutes. Peek in around the 20-minute mark. Things should be sizzling gently, the cabbage collapsing, the sausages bronzing up in places.

Check for doneness

A thermometer’s useful here—sausages should hit 70°C (160°F) inside. The cabbage should be tender but still holding shape. It’s okay if some edges get crispy… that’s the best part sometimes.

Let it rest (briefly)

Take the tray out and let it sit for 3 or 4 minutes. Things settle, flavors relax. Gives you time to pull out plates and maybe a bit of bread.

Good to Know

• If you’ve only got big chunky sausages, prick them once or twice so they don’t burst—but not too much or you’ll lose all the juice
• The onion soup mix feels like a shortcut (and it is), but it brings depth that tastes surprisingly homemade
• If your cabbage looks a bit pale or sad, that’s fine—it comes alive in the oven

Serving Ideas

• Serve with a few slices of good crusty bread to mop up the pan juices—the last little bit is almost the best part
• Or pile it onto mashed potatoes for something a bit more indulgent (especially good if it’s cold out)

Top Tricks

• Line your tray with foil or parchment for an easier cleanup—though honestly, a little pan scrubbing now and then isn’t the worst thing

Frequently Asked Questions

Can I use vegetarian sausages?

Absolutely. Plant-based sausages bake up just fine, though I’d suggest giving them a little brush with oil so they brown nicely and don’t dry out.

Do I need to steam or blanch the cabbage first?

Nope. It softens beautifully in the oven, especially when soaked in that oniony broth. That hands-off seduction is part of the charm.

Can I add other vegetables?

Of course. Sliced carrots, wedges of fennel, bell peppers—they all play well here. Just be mindful of cooking times so nothing turns to mush.

Is this dish freezer-friendly?

Technically, yes… but the cabbage might get a bit limp after thawing. It’s best fresh, or kept in the fridge and eaten within 2–3 days.

Conclusion

There’s something deeply grounding about this sausage cabbage onion soup bake. It’s generous without being extravagant, unpretentious but never boring. It invites a glass of something and a slow unfurling of the evening. I think you’ll come back to it, maybe when the world feels a bit much—and in your kitchen, all it takes is a tray and a little time.