Mealime recipe · lives on in MealPot
Baked Italian Sausage, Tomato & Mushroom Skillet with Sautéed Cabbage
- 30 min
- 2–6 servings
- 591 kcal / serving
A one-pan weeknight dish where juicy sausages nestle among mushrooms and tomatoes, while shredded cabbage adds a fresh bite. The saucy base coats everything, finished with crisped edges and a bright parsley finish.
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Ingredients
- 4 fl ozchicken or vegetable broth
- ½ lbcremini mushrooms
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ medium headnapa cabbage
- ⅛ cuppine nuts
- 2pork sausages
- ½ mediumyellow onion
- yellow onions
From the pantry: all-purpose flour, black pepper, butter, unsalted, crushed red pepper, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Directions
- Preheat the oven to 450°F and set a large ovenproof skillet nearby.
- Wash and dry all fresh produce, then prepare onion and garlic as directed in the plan.
- Quarter the mushrooms and place them in a small bowl with the sliced onion and minced garlic.
- Heat the ovenproof skillet over medium-high heat and melt butter to coat the bottom.
- Add the onion, garlic, and mushrooms to the warmed skillet and cook until they begin to soften, about 2–3 minutes.
- Sprinkle flour over the veggie mix and cook, stirring, for about 1 minute until fragrant.
- Stir in diced tomatoes, broth, and the seasonings; bring the mixture to a simmer.
- Nestle the sausages into the simmering sauce and transfer the skillet to the oven; bake, turning once, until the sausages are cooked through and nicely browned, about 15–18 minutes.
- Prepare the cabbage: trim the root end, halve lengthwise, and slice crosswise into thin shreds.
- In another skillet over medium heat, melt more butter and cook the cabbage with spices, stirring occasionally, until tender, about 3–4 minutes.
- Remove the cabbage from heat, stir in pine nuts and minced parsley, then cover to keep warm while finishing the sausage.
Two tips
- Prep the parsley and onion earlier in the day to speed up assembly.
- Leftovers refrigerate well for a few days; reheat gently and serve with the remaining cabbage.
Nutrition per serving
- Calories
- 591 kcal
- Protein
- 29 g
- Carbs
- 29 g
- Fat
- 43 g
- Fiber
- 9 g
- Sodium
- 759 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.