Easy Vegan Sausage and Cabbage Bake

Vegan sausage cabbage bake. Sometimes a recipe catches your eye and you simply won't rest until you've cooked it. And then you know why. It was the best dagnammit thing you ever did taste.

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Stuffed cabbage in the Troo style from Tamasin Day-Lewis’s Good-Tempered Food, (but is in fact a Jane Grigson recipe) was such an auspicious dish. It is layers of blanched savoy cabbage and good quality sausage meat, seasoned and dotted with butter, baked in a moderate oven for two hours. Less a vegan sausage casserole and more of a bake, this nonetheless produces a delicious "jus" which is perfect poured over the top.

I veganised this family favourite by using vegan sausages (my favourite are those made by Linda McCartney) and, of course, vegan butter!

I added my own Irish touch to this by putting a couple of layers of sliced potatoes on the top which crisped up around the edges.

It is a sensational tasting dish for such simple ingredients and it takes no time at all to prepare. I serve it with some fresh boiled carrots and some simple green beans. If you omit the sliced potatoes, it is delicious with mashed potato too, with the vegan sausagy-cabbagy cooking liquor that has congregated at the bottom of the dish poured over the top.

This is also a great way to persuade cabbage hating children (or adults!) to rethink their ideas about this under loved brassica!

Ingredients

• Cabbage. Use Savoy or similar, it has a better flavour than white cabbage. Red cabbage won't work.
• Vegan Sausages. I use THIS brand, but Richmond also make great vegan sausages. Use your favourite brand.
• Vegan Butter. Use your favourite brand.
• Salt and Pepper.
• Potato, peeled and cut into thin slices. This is optional but it adds a delicious topping.

Method

• Cut the cabbage into thick slices and parboil until almost cooked.
• Drain, leave to cool whilst prepping the sausage.
• Many vegan sausages have a "skin" on them now so, taking a sharp knife, run it down the side of the sausage and peel off the skin.
• Flatten the sausages.
• Assemble your ingredients. You will be layering up the cabbage and sausage with seasoning and butter on each layer.
• Using a round baking dish, about 8" dia. first place a layer of cabbage, enough to cover the bottom of the dish.
• Place three of the flattened vegan sausages on the cabbage layer and dot with butter. Season.
• Repeat this cabbage/sausage layer, then finish with a layer of cabbage.
• Place the layer of sliced potatoes on top (if using), seasoning once more, and dotting with butter.
• Bake in a low temperature oven (about 150c) for at least an hour, but more is better, up to 3 hours.
• Once baked, remove from oven and leave to cool for 10 minutes, just to setup, then cut into wedges and serve.
• You can also cover with foil and, when cold, refrigerate for the next day.

Other simple vegan supper dishes

• Easy and Delicious Cajun Tacos
• Easy Lasagne
• Quick and Easy Tofu Bowl
• Comforting vegan Shepherds Pie
• Sag Aloo
• Matsunomi-No-Cha-Han Japanese Brown Fried Rice
• Easy Vegan Mushroom Rice

📋 Recipe

Vegan Sausage and Cabbage Bake

A two ingredient simple supper dish, easy to prepare ahead, full of flavour

4.96 from 49 votes

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Main Course

Cuisine: French

Diet: Vegan

Keyword: Easy Vegan Suppers

Servings: 4

Calories: 66kcal

Author: Freya

Equipment

Round Baking Dish, roughly 8" dia you can also use square or oval!

Ingredients 

1x2x3x

• Savoy Cabbage large, shredded thickly
• 6 Vegan Sausages thawed
• 1 Potato peeled, thinly sliced (optional)
• Salt and Pepper
• 1 tablespoon Butter vegan

Instructions

• Preheat the oven to 160c.
• Grease the bottom and sides of a round, roughly 8" ovenproof dish, with a lid
• Bring a large pan of unsalted water to the boil. Throw in the shredded cabbage and cook until just tender but still bright green.
• Drain and plunge into cold water.
• Put a third of the cabbage (squeezing out the water first) in the bottom of your dish. Season well and dot with vegan butter.
• Add half the vegan sausages, flattened with the palm of your hand, to make a sausage layer.
• Repeat, using up all the sausages, remembering to season the layers of cabbage, and ending with a layer of cabbage (you can now add a layer of sliced potatoes if you want).
• Dot the final layer of cabbage with butter, cover with greaseproof paper, and replace the lid.
• Bake in the oven for at least 1 hours but will happily sit there for 2.
• Serve with some simple boiled vegetables. The cabbage and sausage will produce a delicious liquor which can be poured over everything else.

Nutrition

Calories: 66kcal (3%) | Carbohydrates: 9g (3%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg (3%) | Sodium: 26mg (1%) | Potassium: 225mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 89IU (2%) | Vitamin C: 10mg (12%) | Calcium: 7mg (1%) | Iron: 1mg (6%)

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