Looking for a tasty and hassle-free dish? Try my vegan sausage and cabbage bake recipe! This easy-to-make dish is perfect for those who are following a plant-based diet. The combination of savoury vegan sausages and tender cabbage creates a delightful, complex flavour that will satisfy your taste buds. This recipe is straightforward and requires minimal effort. Gather the ingredients and get ready to enjoy a delicious vegan meal the whole family will love!
Stuffed cabbage in the Troo style from Tamasin Day-Lewis’s Good-Tempered Food, (but is in fact a Jane Grigson recipe) is such an auspicious dish. 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 Richmond) 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!
Table of Contents
- Cabbage. Use Savoy or similar, it has a better flavour than white cabbage. Red cabbage won’t work.
- Vegan Sausages. Richmond 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.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
- 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
Vegan Sausage and Cabbage Bake
- Round Baking Dish, roughly 8" dia you can also use square or oval!
- 1 Savoy cabbage - large, shredded thickly
- 6 Vegan Sausages - thawed
- 300 g Potato - peeled, thinly sliced (optional)
- Salt and Pepper
- 1 tbsp Butter - vegan
- 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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.