Hearty Cabbage and Sausage Casserole (Easy One-Pot Comfort Food)
This hearty cabbage and sausage casserole is simple to make, filling, and packed with flavor. Cabbage, carrots, onions, and bell peppers simmer with canned tomatoes to form a rich, savory base, while the sausage adds bold flavor and makes the dish extra satisfying. Everything cooks together in one pot, making it an easy, low-effort meal using everyday ingredients. It’s a great choice for feeding a crowd and perfect for families who want a comforting, nourishing dinner that doesn’t skimp on taste.
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Whether you’re feeding hungry kids after school or looking for a relaxed Sunday supper, this casserole makes dinner simple. It’s the kind of recipe you’ll pull out when you want something wholesome with minimal cleanup. Perfect with crusty bread and a splash of sour cream, it’s versatile enough for busy weeknights and laid-back weekends alike.
Why You’ll Love This Casserole
- One-pot cooking: Less cleanup, more time to relax.
- Oven-baked: The dish is finished in the oven for the perfect taste and texture.
- Budget-friendly: Uses affordable pantry and fridge staples.
- Comfort in a bowl: Savory sausage and tender veggies make it feel like home.
- Easy to customize: Add your favorite herbs or swap in different sausages.
Ingredients needed
- green cabbage
- carrots
- onion
- red bell pepper
- canned chopped tomatoes
- sausages (your choice)
- paprika
- parsley (fresh or dry)
- thyme (fresh or dry)
- salt and pepper
- water
How To Make It
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- Prep the veggies: Slice the cabbage and onion finely (or use a food processor to shred the cabbage). Finely dice the carrots and bell pepper and set them aside.
- Pre-heat the oven: To 400°F/ 200°C.
- Brown the sausages: In a large pot or Dutch oven, brown the sausages on all sides.
- Cook the aromatics: Add onions, carrots, and peppers, cooking until softened.
- Add cabbage and tomatoes: Stir in the cabbage by adding half and let it cook down for a few minutes. Add the rest of the cabbage and the canned tomatoes. Add the water and bring everything to a gentle boil.
- Season: Salt, pepper, paprika, and any herbs you like.
- Finish in the oven: Put the lid on the casserole and place it in the oven. Bake at 400°F/200°C for 1 to 2 hours or until the cabbage is soft and cooked through. Take the lid off and let it bake for another 10 minutes.
- Serve: Spoon into bowls and enjoy with crusty bread and fresh peppers (if you like a bit of spice). I also recommend serving with a spoonful of sour cream for a bit of freshness.
Tips and Variations
- if you are using a lower fat sausage, use a small amount of oil to brown the sausages.
- don’t add the core of the cabbage as it can taste bitter.
- you can also cook the dish on the stove by letting it simmer until fully cooked through.
- use any herbs you like. I used parsley and thyme, but you can swap for cilantro or Italian herbs.
- remember to use a smaller amount of the herbs if you opt for dry herbs as they are more potent than fresh herbs.
Storage & Reheating
Cool leftovers before refrigerating in an airtight container. Keeps well in the fridge for up to 3 days and reheats on the stove or in the microwave.
Hearty Cabbage and Sausage Casserole (Easy One-Pot Comfort Food)
Equipment
- 1 large oven safe pot or Dutch oven
Ingredients
- 2 large green cabbage (or less for a smaller portion) finely sliced or shredded
- 1 medium yellow onion (thinly sliced)
- 1 red bell pepper (finely diced)
- 1 large carrot (finely diced)
- 1 can diced tomatoes 14.5 oz
- 1 lb sausage (thinly sliced) any kind you prefer
- 1 tsp paprika
- 1 tsp dry parsley
- 1/2 tsp dry thyme
- salt and pepper to taste
- 3 cups water
Instructions
Prep the veggies.
- Slice the cabbage and onion finely (or use a food processor to shred the cabbage).2 large green cabbage (or less for a smaller portion), 1 medium yellow onion (thinly sliced)
- Finely dice the carrots and bell pepper and set them aside.1 large carrot (finely diced), 1 red bell pepper (finely diced)
Pre-heat the oven: to 400°F/ 200°C.
Brown the sausages.
- In a large pot or Dutch oven, brown the sausages on all sides.1 lb sausage (thinly sliced)
Cook the aromatics.
- Add onions, carrots, and peppers, cooking until softened.
- Stir in the cabbage by adding half and let it cook down for a few minutes.
- Add the rest of the cabbage and the canned tomatoes.1 can diced tomatoes
- Add the water and bring everything to a gentle boil.3 cups water
Season.
- Salt, pepper, paprika, and any herbs you like.1 tsp paprika , 1 tsp dry parsley, 1/2 tsp dry thyme, salt and pepper to taste
Finish in the oven.
- Put the lid on the casserole and place it in the oven.
- Bake at 400°F/200°C for 1 to 2 hours or until the cabbage is soft and cooked through.
- Take the lid off and let it bake for another 10 minutes.
Serve.
- Spoon into bowls and enjoy with crusty bread and fresh peppers (if you like a bit of spice). I also recommend serving with a spoonful of sour cream for a bit of freshness.