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Cabbage and Sausage Bake Recipe

Cabbage and Sausage Bake recipe


This is a warm and hearty dish with cabbage wedges and sausage. The cabbage is baked until soft and then topped with a creamy sauce and crispy bacon. It's finished with a spicy honey drizzle and fresh herbs.


1 large head of cabbage, outer leaves removed, cut into 6 wedges
1 1/2 tsp. kosher salt, plus more for seasoning
1 Tbsp. smoked paprika
1 tsp. cayenne pepper
2 slices bacon, cut into 1/2" pieces
1 andouille sausage, sliced
1 1/2 cups heavy cream
1 1/2 cups low sodium chicken broth
1/2 cup cilantro leaves with tender stems, chopped
1/2 cup parsley leaves with tender stems, chopped
1 tsp. extra virgin olive oil
1 tsp. fresh lemon juice
1 cup honey


Preheat oven to 300°F (150°C). Season cut sides of cabbage with 1 1/2 tsp. kosher salt. Place wedges on a rimmed baking sheet, cut sides up; pour 1 cup water into the pan. Cover with foil; bake until tender, about 2 hours.
While cabbage bakes, warm honey in a small saucepan over medium heat. Whisk in 1/2 tsp. kosher salt, smoked paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.
In a skillet over medium-high heat, cook bacon until browned and crisp, about 3 minutes. Transfer to a plate. In the same pan, cook sliced sausage until lightly browned, about 3 minutes.
Return bacon to pan and add baked cabbage wedges, heavy cream, and chicken broth. Cook for 1 minute, then transfer cabbage to plates using a slotted spoon.
Cook liquid in pan until reduced by half, about 10–13 minutes. Spoon sauce over cabbage.
In a medium bowl, toss chopped cilantro and parsley with olive oil and lemon juice. Season with salt; toss to coat.
Scatter herb salad over cabbage and drizzle with 1/2 cup of the prepared hot honey.

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