Easy Vegan Sausage and Cabbage Bake

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!

Ingredients

• 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.

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

Vegan Sausage and Cabbage Bake

Print

Pin

Rate

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

Freya

4.93 from 52 votes

Prep 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Equipment

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

Ingredients

• ▢ 1 Savoy cabbage - large, shredded thickly
• ▢ 6 Vegan Sausages - thawed
• ▢ 300 g Potato - peeled, thinly sliced (optional)
• ▢ Salt and Pepper
• ▢ 1 tbsp 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.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts

Vegan Sausage and Cabbage Bake

Amount per Serving

Calories

144

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

8

mg

3

%

Sodium

 

90

mg

4

%

Potassium

 

834

mg

24

%

Carbohydrates

 

27

g

9

%

Fiber

 

9

g

38

%

Sugar

 

6

g

7

%

Protein

 

6

g

12

%

Vitamin A

 

2339

IU

47

%

Vitamin C

 

85

mg

103

%

Calcium

 

89

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

Share the recipe