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cabbage and chicken sausage

Roasted Cabbage With Chicken Sausage and Honey-Mustard Vinaigrette

  • Author: Mark Feldman
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Low Calorie


This low-carb, high-protein cabbage and chicken sausage recipe makes a healthy and easy dinner on a winter day.


  • One small to medium green cabbage, cut in half, cored and sliced in one-inch strips
  • One bunch of Tuscan Kale, stemmed and sliced into half-inch strips
  • One small red onion, sliced thinly
  • 4 links of chicken sausage, precooked or raw (approximately 12 ounces)
  • 5 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons good quality apple cider vinegar
  • 1 tablespoon salt, divided
  • 1/2 tablespoon black pepper, divided
  • Pinch of hot pepper flakes


  1. In a large bowl, combine the green cabbage slices, 2 tablespoons of olive oil, and a pinch of salt and pepper. Spread it on a large baking sheet. 
  2. In a separate bowl, combine the sliced kale with 1 tablespoon of olive oil, salt, and pepper. Spread on another baking sheet.
  3. Place both sheets in a 350-degree oven. Roast the kale for 15 minutes and roast the cabbage for 25 to 30 minutes, until it is lightly golden and tender. (You will take the kale out of the oven before the cabbage is done.) Check often and stir halfway through the baking time.
  4. Place the chicken sausage into a separate baking dish and place it in the oven. If the sausage is uncooked, bake for 25 minutes at 350 degrees. If it is precooked it should only take 5 to 8 minutes to brown and heat through.
  5. While the cabbage is roasting, make the vinaigrette. In a small mixing bowl, whisk together 2 tablespoons of olive oil with the Dijon mustard, vinegar, honey, and a pinch of salt and pepper. Add the red onion slices and let them marinate in the vinaigrette for at least 15 minutes.
  6. Once the cabbage, kale, and sausage are done, remove them from the oven and slice the sausage into one-inch pieces.*
  7. To serve, place the cabbage on a serving dish, top it with the kale, and then the sausage. Top with the red onion honey-mustard vinaigrette and sprinkle with red pepper flakes.
  • Slicing the sausage on an angle makes for a nice presentation. 


Note: You can use any variety of chicken sausage you wish, but the organic apple and maple flavor found in most markets works well with cabbage. If you happen to live near a German or Polish butcher, try their house sausage.

  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: German / American