Equipment
Ingredients
Main Components
- 600 g fresh pork sausages, whole
- 1 savoy cabbage, cored and roughly chopped
- 500 g waxy potatoes, peeled and cut into chunks
- 2 yellow onions, sliced
- 250 ml chicken stock, liquid
Pantry Staples
- 15 ml olive oil, liquid
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 727 kcal
- Protein
- 24 g
- Carbohydrates
- 26 g
- Fat
- 58 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 2135 mg
- Saturated Fat
- 20 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 29 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 108 mg
- Potassium
- 912 mg
- Calcium
- 38 mg
- Iron
- 2.8 mg
- Magnesium
- 49 mg
- Phosphorus
- 243 mg
- Zinc
- 3.3 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.66 mg
- Riboflavin
- 0.30 mg
- Niacin
- 6.7 mg
- Folate
- 32 mcg
- Water
- 236 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 160°C (320°F). Prepare the vegetables: slice the onions, peel and chunk the potatoes, and roughly chop the cabbage.
In a large Dutch oven over medium-high heat, add the olive oil and brown the sausages on all sides. They do not need to be cooked through, just colored. Remove sausages and set aside.
In the same pot with the rendered fat, add the sliced onions and potatoes. Sauté for 5 minutes until the onions begin to soften and pick up the fond from the bottom of the pot.
Add the chopped Savoy cabbage to the pot. It will seem like a lot of volume, but it will shrink. Toss to combine with onions and potatoes. Season with salt and pepper.
Nestle the browned sausages back into the vegetable mixture. Pour the chicken stock over the ingredients.
Cover the pot with a lid (or tight foil) and bake in the preheated oven at 160°C (320°F) for 1 hour. This steam-roasting phase tenderizes the cabbage and potatoes.
Remove the lid and increase oven temperature to 200°C (400°F). Roast for another 30 minutes until the sausages are browned, the cabbage edges are caramelized, and the liquid has reduced to a rich glaze. Ensure internal temperature of sausages reaches at least 74°C (165°F).
Chef's Notes
- Savoy cabbage is superior for this recipe compared to standard green cabbage because its crinkled leaves trap the juices and it becomes sweeter when roasted.
- Since this is a five-ingredient focused recipe, the quality of the sausage defines the dish. Use a sausage with good fat content and fennel or herb seasoning.
- If you are not strictly bound to five ingredients, adding a splash of apple cider vinegar or a tablespoon of mustard to the stock adds excellent acidity.
Storage
Refrigerator: 3 days — Flavors improve the next day.
Freezer: 2 months — Potatoes may change texture slightly upon thawing.
Reheating: Reheat in a 180°C oven covered with foil for 20 minutes, or gently on the stovetop.
Troubleshooting
Casserole is too watery
Cause: The cabbage released more moisture than expected or the lid was too tight
Fix: Remove solids with a slotted spoon, place the pot on the stovetop, and boil the liquid rapidly to reduce it into a sauce
Prevention: Ensure you bake uncovered for the final phase to evaporate liquid
Cultural Context
This style of 'one-pot' braise is common across Northern Europe, particularly in Germany and Alsace, where robust brassicas and preserved meats provided essential sustenance during colder months.
