Sheet Pan Vegan Sausage & Cabbage
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This Sheet Pan Vegan Sausage & Cabbage is an easy, low carb, vegan dinner. Ready in less than an hour and packed with flavor!
We are officially in spring 🌸 and this Sheet Pan Vegan Sausage & Cabbage recipe is the perfect meal to kick off the season. Diced cabbage, shallots & garlic are tossed in seasonings and spread out on a baking sheet. Vegan sausage is layered on top and the whole thing is baked until there is a nice char. Keep it low carb and eat it as is or serve it over rice. Either way, this is a quick, easy & delicious vegan dinner!
Step One: Prep the Veggies
There is very little prep for this recipe. Just a little bit of chopping and tossing. To a large bowl add the following:
- green cabbage
- shallot
- garlic
- olive oil
- garlic powder
- onion powder
- smoked paprika
- salt & pepper
Toss everything until it is all coated. Transfer to a parchment-lined baking sheet and spread in an even layer.
Step Two: Vegan Sausage
For this recipe I used Beyond Meat Italian Sausage – it is my favorite! It has the perfect kick and browns nicely in the oven. If you don’t like spice you could opt for their brats.
Make sure the sausage is thawed and cut each link into rounds. They don’t need to be perfect, just make sure they are roughly the same size.
Add the rounds to the baking sheet with the cabbage. Place the baking sheet in the oven and bake for 20 minutes. Give everything a toss and then place it back in the oven for 10 more minutes.
Step Three: Serve
When this comes out of the oven your house is going to smell amazing! The cabbage and sausage should have a nice char on the edges and everything should be sizzling.
Taste the cabbage to see if it needs any salt and finish it all off with some fresh parsley.
You can serve this as is or plate it over rice. I personally stood in my kitchen and ate it straight off the baking sheet – no judgment here!
Need more recipe inspo? Check these out:
Sheet Pan Vegan Sausage & Cabbage
Ingredients
- 1/2 head green cabbage chopped
- 1 shallot cut in half lengthwise and sliced
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt plus more for serving
- 1 pound Beyond Meat Sausage I used hot Italian, cut in rounds
- parsley for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the cabbage, shallot, garlic, oil & dry seasonings to a large bowl and toss until evenly coated.
- Transfer the cabbage to the baking sheet and spread in an even layer. Place the sausage rounds on top of the cabbage and place the baking sheet in the oven for 20 minutes. Toss and cook for another 5-10 minutes, or until the cabbage and sausage have a slight char.
- Remove from the oven, add salt if needed and sprinkle with parsley. Serve hot as is or over rice.
Video
Delicious! I used pumfu vegan sausage which I cut into squares about the size as sliced sausage. I never use parchment or other disposables while cooking – skip the expense and environmental impact of producing, transporting and disposing (good that parchment paper is compostable though – please do that if you use it) of single use disposable things of every kind. We had turnip and potatoes from our CSA so I baked those in another tray while the oven was cooking the cabbage and vegan sausage – a healthy filling dinner. Many thanks for the tasty recipe, a keeper to make again and again!
Rene this is a wow! We just love your recipes 🙂 and this another keeper!
I had a bag of pierogis in my freezer I needed to make and found this recipe to go with it. I used Beyond Meat Cajun sun sausage and it was a perfect pairing.
Yum! Sounds like an amazing dinner combo!
This is incredible! I want to eat it every week!
Thanks so much Shannon!
Loved this meal! I had a pack of Field Roasted sausages to use up, so I substituted them instead and served this with a small side of wild rice. Satisfying and delicious!
Yummmm! Sounds great!
I made this and added frozen vegan perogies for the last 15 minutes and served it with some vegan sour cream. Yes, perogies can be roasted. So good! I love your recipes. So many in our regular rotation.
I made this and added frozen vegan perogies for the last 15 minutes and served it with some vegan sour cream. Yes, perogies can be roasted. So good! I love your recipes. So many in our regular rotation.
Thanks so much Joanne! So glad you liked this!
I made this today, 3/24/2024.. it is so easy and very tasty. Cook times were right on. I used beyond beef brats as I did not have the Italian ones. I will definitely be v making it again!
So glad you enjoyed this Kathy!