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Baked Sausage with German-Style Cabbage & Honey Dijon Potatoes
- 30 min
- 2–6 servings
- 650 kcal / serving
Caresse of sausage with tender cabbage and honey-kissed potatoes makes a simple weeknight plate. The bake brings all the flavors together with minimal fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgchives
- 30 mlhoney mustard dressing
- ¾ lbnew potatoes
- 2pork sausages
- 1 (14 oz) bagshredded cabbage (coleslaw mix)
From the pantry: apple cider vinegar, black pepper, brown sugar, Dijon mustard, extra virgin olive oil, garlic powder, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs
Directions
- Preheat your oven to 450°F and get a baking dish ready.
- Rinse the potatoes, halve or quarter them as you like, and place them in a saucepan with a pinch of salt. Cover with hot water and simmer until just tender, about 10–15 minutes.
- Spread the shredded cabbage in the baking dish. Drizzle with extra virgin olive oil and apple cider vinegar, then sprinkle with brown sugar and Dijon mustards; toss to coat and spread into an even layer.
- Nestle the sausages among the cabbage and drizzle them with a little more oil.
- Put the dish in the oven and bake, stirring the cabbage and turning the sausages halfway through, until the cabbage is tender and the sausages are cooked through, roughly 20 minutes.
- In a small bowl, whisk together the honey mustard dressing with a bit of Dijon until smooth.
- Chop the chives into small pieces and fold them into the dressing mix.
- Drain the potatoes and return them to the hot pan. Toss with the dressing and chopped chives until coated; cover to keep warm.
- Taste and adjust seasoning if needed, then divide the cabbage, potatoes, and sausages onto plates and serve.
Two tips
- Prep ahead by cutting cabbage and chopping chives the day before.
- For a different texture, swap in extra virgin olive oil for a light drizzle over the potatoes before serving.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 24 g
- Carbs
- 47 g
- Fat
- 42 g
- Fiber
- 10 g
- Sodium
- 825 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.