Last updated on January 5th, 2017
It seems that Frederic Chopin and your humble food blogger have something in common. We have each composed a Fantaisie-Impromptu! Frederic’s version is played on the piano, while mine is achieved in the kitchen. It’s an improvised “casserole” of crisp-tender cabbage, beautifully bronzed sausages, and pretty rounds of sweet potato.
Speaking from experience, Chopin’s Fantasie isn’t easy to play. It has a pesky 3-against-4 rhythm (eighth-note triplets in the bass must compete with quadruple 16th notes in the treble). The piece begins and ends with fire and brimstone. But the middle section is slow, melodic, and gushlingly-romantic. In 1917, Joseph McCarthy provided words for the slow melody, and called it “I’m Always Chasing Rainbows.” In 1941, Judy Garland recorded this “new” song for the film Ziegfield Girl.
And that concludes our Music 101 lecture. Let’s cook this colorful collection of sausage, cabbage, and sweet potato. The dish will stay fresh and wonderful in a 200°F oven for up to 1 hour before serving time:
To start, arrange 6 sweet Italian sausages on a rack in a well-loved roasting pan, and brush them with olive oil.
Roast at 425°F until the sausages are thoroughly cooked, and the casings are bronze and crisp — 35 minutes.
Meanwhile, finely shred half of one large head of cabbage. Save the other half for a different recipe. Or, just shred the entire head if you want lots of green ribbons beneath your sausages. The decision is entirely yours.
Gently heat a glug of olive oil in large skillet, and then add the cabbage, and toss it with a big pinch of kosher salt and several grinds of black pepper.
If you’d like, you can add a teaspoon of fennel seeds to the cabbage. I suppose you could add a splash of vinegar, too, especially if you like the taste of sauerkraut.
And are you thinking what I’m thinking? You could probably substitute sauerkraut for the raw cabbage. Personally, I don’t care for the stuff.
In any event, cover the skillet, and let the cabbage cook only until tender-crisp — about 7 minutes. Remove from the heat, uncover the skillet, and set aside.
Now grab a large, well-scrubbed sweet potato (mine, above, weighed 1.28 lbs), and cut it into 1/4-inch-thick slices. As you can see, I did not peel the tuber.
Drop the orange rounds into a glass bowl, add 1/4 cup water, and cover the bowl with plastic wrap. Steam in the microwave oven until tender but not mushy — 5-6 minutes on “High.”
BUT KEVIN, MICROWAVE OVENS ARE AGAINST MY RELIGION!!! Sincerely, Gladys K.
Cool your jets, Gladys. You can steam the sweet potatoes in a steaming basket, or even roast or boil them. I’m just trying to make this recipe quick and easy for you.
Now tip the cabbage into a 9×13 baking/serving dish, and spread it out evenly. (My baking dish was purchased for $28.94 from this online source.)
Arrange the sausages on top of the cabbage bed…
And say hello to your food-savvy beagle. 
Arrange the sweet potato rounds in an overlapping fashion along the perimeter of the baking dish, and dust them, if you wish, with some freshly-ground black pepper.
If dinner will be delayed, just pop the works into a 200°F oven. Uncovered, the ingredients will retain their gorgeous color, texture, and perfume for up to 1 hour.
Just before serving, garnish the dish with a few sprigs of parsley.
Silver Fox loved this simple supper more than you can possibly imagine. I think you and your family will love it, too. Serve it with a bottle of Cabernet Sauvignon for a complete, balanced meal.
Here’s the printable:
Tender-crisp cabbage, beautifully bronzed sausages, and orange rounds of sweet potato -- there's nothing about this hearty winter meal that isn't comforting.
Ingredients
- 6 sweet "Italian" sausages (or substitute Bratwurst)
- Olive oil
- 1/2 large head green cabbage (1 1/2 lbs), finely shredded
- Seasonings: salt, freshly-ground black pepper, 1 teaspoon fennel seeds
- 1 large sweet potato (about 1 1/4 lbs), scrubbed and sliced into 1/4-inch rounds
- Sprigs of fresh parsley, for garnish
Instructions
- Center the oven rack; preheat oven to 425°F. Put the sausages on a rack in a shallow roasting dish, brush their tops with a little olive oil, and bake them in the preheated oven until the casings are brown and crisp -- 35 minutes.
- While the sausages are cooking, set a large skillet over medium-low heat. Add a glug of olive oil, then add the shredded cabbage. Toss the cabbage with the salt, pepper, and fennel seeds, cover the skillet, and let cook quietly until the cabbage is tender-crisp -- about 5 minutes.
- Put the sweet potato rounds and 1/4 cup water in a microwave-safe bowl, and cover with plastic wrap. Heat on "High" in the microwave oven until the rounds are tender but not mushy -- 5-6 minutes.
- To assemble, tip the cooked cabbage into an attractive baking/serving dish, and spread it out evenly. Top with the beautifully bronzed sausages. Arrange the sweet potato rounds in an overlapping fashion along the perimeter of the baking dish. Keep warm, uncovered, in a 200°F oven for up to 1 hour. Add decorative sprigs of fresh parsley just before serving.
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Marianne Sievers says
I’ve been searching for a dish to serve to friends this weekend; I do believe I have found what I was looking for. Thanks for sharing this super recipe.
Mary in Iowa says
I never would have thought to pair cabbage and sweet potatoes, but what a great combination of flavors. I have no cabbage on hand, and the only sausages in the house are spicy chicken andouilles. This looks like perfect winter fare, but at 2 degrees, I’m not walking the 18 blocks to visit the grocer today. Maybe tomorrow. Makin’ a list and checkin’ it twice. And now all the plants in my on-the-cheap, jerry-rigged light unit are listening to Rubinstein playing Chopin nocturnes. They thank you.
Sauerkraut from the store is nasty, but my Grandma’s homemade–in a big crock in the basement–was a completely different story. Delicious. Addictive. She’s been gone nearly 55 years, but I can still taste it. Every so often, I think I’ll try making it, but somehow never do.
Delores says
Thank you for this easy, simple, quick recipe–making it TODAY! Another winner
Ann Manning says
Headed to the grocery store this afternoon, and can’t wait to try this. Thank you again for adding the print feature to your site. Love it.
Beverly, zone 6, eastern PA says
That blue baking dish has the handiest handles!
Cabinets in my smallish kitchen are stuffed to the gills, yet new items continue to arrive.It is becoming a multi-step process to remove even a single pan. You must have a P.O.D.S. trailer parked behind the house to hold cookware and kitchen gadgets. But a diverse tool collection is always part of the fun of cooking.
I adore the appearance of the finished sausage dish with the contrast of all the textures, most appetizing.
We are getting our first snow right this minute!
DebbyMc says
Oops! Just bought the pan. 🙂 I love Amazon Prime… Guess I better get to the grocery so when it arrives in 2 days I can make this scrumptious looking meal! When my birthday rolls around in March, I’m *totally* asking for the matching covered pot. Totally.
Joni D. says
This sounds wonderful! It’s 8:00 a.m. here in MN – finally warmed up to +9!!! If I had the cabbage I would make this for breakfast! Sounds like a trip to town for me!
gloria says
When I read your Blog in the morning I am starving even though I may just have finished. breakfast.
This is my next at home with good friends in front of the fire meal!
Great Ideas!
G
Kyle says
Hi Kevin:
This recipe is perfect timing! I HAVE EVERYTHING in the fridge right now. This is dinner tonight.
Thank you.
Must be cold there now……
Kevin Lee Jacobs says
Hi Kyle – Yes — cold and snowy here!
Addie Bambridge says
My English husband just ordered several different varieties of authentic English sausages, which are hard to come by in the US, certainly in FL. (The company is called Parker’s, and they’re out of Buffalo NY in case you’re interested). I haven’t yet tasted a sausage here that compares to the ones in the UK.
I think my Brit will really like this recipe, so I’ll spring it on him when the “bangers” arrive.
Thanks, Kevin
Addie B in FL
Belinda says
Hi Kevin,
I agree with Kyle: This IS dinner! Thank you so much for this brand new combination of flavors.
Do you really have a 2nd piano?
Janice says
Kevin, I wonder about browning sausages only, in a skillet, then adding the cabbage and sweet potatoes and roasting them all together? Seems like it would be easier (I’m lazy) and add to the flavor. Would that work, do you think?I love this combination!
Kevin Lee Jacobs says
Hi Belinda – I love to play 2-piano, 4-hands music (concertos, etc). Hence the multiple instruments!
Hi Janice – I tried roasting everything together, but the cabbage turned out soft and mushy. For best texture, cook all 3 subjects separately. Sorry to be so utterly inconvenient!
Lynne says
Do you think this would work as a cook all at once dish? I often prepare food for as many as 45 people and wonder if cabbage and sweet potatoes could be raw and cooked along with the sausages in a REALLY large oven pan.
Sarabeth says
YUM!!!!! I will make and serve this ASAP — and add home-made chunky applesauce for dessert. I adore simple earthy meals on cold blustery days here on Lake Huron. Thanks Kevin!
Sherlie Magaret says
Yummmm, this looks excellent and I can eat it. Thank you.
linda kemp says
Love sausages and cabbage. I will have to do without the sweet potatoes as I am back on low-carb. Thank you for the idea.
patrice says
This recipe is PERFECT for tonight’s dinner. I just happen to have all these ingredients in my kitchen today. Thanks so much. Your emails always brighten my inbox Kevin.
Patricia says
Kevin, this recipe appealed to me immediately – yesterday I made the first (scaled back) recipe. It was wonderful. My oven in my tiny apartment does not have an outside vent so I had to reduce the oven temperature considerably, but even that did not dampen my enthusiasm!! Great recipe – many thanks!Pat
Ann Honer says
We also buy English sausages from Parkers. I think that they will work well in your recipe.
Thank you!
Ps. At Christmas I made your quinoa and leek dressing. We loved it.
Patti says
I always enjoy reading your blog – it makes me smile.
Ingmarie E Peck says
Looks wonderful, got to try this.
Thank you, Kevin. and Lilly
Linda A says
Ahh, my German roots are calling me (even if it is Italian sausage). Sounds like a
satisfying meal on a wintry evening.
This post was screaming for a sound recording of you playing the piano to accompany our reading this post. (One thing DOES lead to another, doesn’t it! But how cool would that be to hear you play the piano too!! Nothing like expecting a lot from an already great blog but if you’re ever up to the challenge …. )
Think I’ll be singing “I’m always chasing rainbows” for the rest of the day, though, and that’s pretty cool in itself. Thanks for a great post!
Apryl says
Reminds me of my Hungarian side of the family recipe for Kielbasa (from a Hungarian butcher store). Easy- slice potatoes & onions, put in bottom of pan. Sprinkle w/Hungarian Paprika. Place Kielbasa on top. Prick the skin.Add a little water with some flour mixed in. Bake until potatoes are done. Delicious! Would be wonderful in that blue pan.
Liz says
Really enjoy your blog Kevin. Can’t wait to try this recipe this weekend with what cabbage is left in my garden. Keep em coming!
Laura Johmson says
My bald fox should like this. Will try it this week.
SueSchneid22 says
I have it all in my refrigerator! I was wondering what I was making for dinner tonight! But, I’ll use fresh Baltimore’s finest, Ostrowski’s Polish Sausage instead of Italian. Thanks for a wonderful and timely idea!
Johnnie Fay says
This looks so good. I can not wait to try it! Thank you!
Joanne says
Kevin, here in Alberta we may miss out on a lot but we do have the most marvellous Italien and other types of sausages. Some years ago 3 Italien childhood friends in Calgary and former Calgary Stampeders football players, using an old family recipe, started making sausages and a selling them in their deli, Spolumbos. They’ve never looked back. And are now widely known in Western Canada. I will definitely use their sausages to make your dish one of these cold Alberta winter nights. Thanks so much.
Melissa Horton says
Right up my alley! I think a nice beer would go well.
Connie says
Wow, this looks fantastic and easy! Thanks, Kevin.
Carol Maiello says
Kevin-you are the absolute BEST!!!!!!!
I LOVE LOVE LOVE your recipes-and plan to do this one very soon!,
I ADORE your sweet lil pooch!
Thanks for the BEST blog around!!!!!!!!
Love Carol
Nancy Carreiro says
Sounds/Looks great, can’t wait for the cookbook. Thanks, Nancy
virginia says
Love your blog. Can’t wait to try!!!
Virginia
Dia says
We love all the components of this dish, looks like a must try recipe!! Thanks for sharing all the yummy delicious recipes with us!!
Ardelle says
Yummmmm. Love, sautéed red cabbage w/ caramelized onion and apple so I will be adding the sausage and sweet potatoes to round out a great quick meal. P.S. Left over red cabbage is awesome alongside a sunny side up egg – or 2 – for a wonderful breakfast too. Winter has arrived finally. I love winter – snowshoeing, cross country skiing, sledding with the granddaughter and my kids.
Susi says
Just as I was trying to figure out what to have for supper tonight, in came your email. So guess what we had for supper?! Yum! I thought it was great, but it wasn’t hot enough at 200 degrees, so I might go 250. Loved the cabbage with the fennel, and I used the whole head. My husband would have preferred some butter on his potatoes, but in total, thanks for a lovely and simple recipe!
Linda says
After getting the sausage all browned and juicy, is there any danger of just grabbing the Tuscany bread and making a sandwich???
Brenda Johnson says
Yay Kevin!!!! I was brought a most wonderful lunch of this mouthwatering combination! Lovely golden brown Italian sausages (which I am particularly fond of) on a bed of crisp crunchy cabbage… completed with the bright rounds of lovely sweet potato!!! A feast for the eyes as well as the mouth!!! (and was SO much better than the container of yogurt I brought for my lunch today!!!!) Thanks for sharing Kevin!!!!!
Despina says
Kevin
When is your cookbook going to be published? Will you do a book tour?
God Bless you Have a healthy and happy new year
Despina
Heike says
Kevin
I would actually add Caraway Seeds to the Cabbage instead of Fennel Seeds. They are perfect for Cabbage and aid in digestion too.
I still have Sweet Potatoes from my Garden this summer, so I will definitely make this this weekend.
Heike
Kevin Lee Jacobs says
Hi Despina – Cookbook, I hope, will be available Dec. 2016. Thanks for asking!
June says
I made this last night and it was easy and delicious. Not to mention visually attractive! Thanks for another great recipe.
Suzanne says
Can I prep the dish…brown sausage, micro sweet potatoes, cook cabbage, and assemble it all then put into the fridge? I realize the “hold” time at 200 deg. would need to be adjusted. I want to fix this before going to an afternoon movie and be able to pop the assembled dish into the oven from the refrigerator. If I do this, what temp for the oven (over 200?) and how long to re-heat?
Hope you are able to respond before we head out to see “Star Wars” tomorrow afternoon.
Thanks
Kevin Lee Jacobs says
Hi Suzanne – For pre-Star Wars prep, I’d assemble the fully cooked ingredients in the baking dish, and then let come to room temp before covering and refrigerating. Since I, personally, have never chilled the dish and then reheated it, I can only guess that 30 minutes at 300°F (uncovered) would be sufficient for warming. Enjoy the movie!
Laurie A. Smith says
So simple and appealing! I had Brussels sprouts, half a Kabocha and one sweet potato to use, so we quartered the sprouts, chunked the skin-on squash and the peeled sweet potatoes, oiled and seasoned, arranges on a foil-covered sheet pant, scattered the saua=sagaes on top of the veggies, and roasted away, removing some veg as they finished cooking (sprouts first, then sweet potatoes, then squash and sausages). Next time some red grapes and sage will be added. Thanks for the inspiration!
jINX says
Please! Don’t stop posting your wonderful recipes and wonderful ideas for gardening and everything else you have on your site!!! I’m 88 and had to give up my home due to health problems and so miss my beautiful flowers and veggie gardens and it is so good to be able to go to your site and see all the fresh green beautiful colors in your garden and it brings back so many happy days in my gardens. Sites like yours are very necessary to help keep us seniors thinking positive and not fall into a state of depression of lack of the things we’ve enjoyed in the past. And, even though the back says “not today” I’ve tried almost all of your recipes in small quantities for 1 person. YOU’RE GREAT KEEP IT UP
DebbyMc says
My blue pan came! This weekend: SAUSAGES!
Rebecca says
Hi…Been wanting to make and have every thing to make..My husband will love it..I think I’m going to put the sweet potatoe in with the sausage and roast them too..Sounds yummy to me..I will let you know…
Sharon Pickerd says
This is absolutely delicious. I used sweet Italian sausage. The presentation is so appealing.
Best part is this is so easy to put together
Pat says
This was fabulous. It hit all the right buttons for a winter meal. I used locally produced Italian sausage with fennel. I added the sweet potato coins to the roasting sausages for the last ten minutes and they came out golden and sweet. It’s certainly company worthy.
Kevin Lee Jacobs says
Debbie Mc – The blue 9×13 baking/serving dish will change your life. I promise.
Sharon and Pat – Glad the dish worked out for you, and that you took the time to tell me so!
Kenneth Fechtler says
Thanks Kevin. I used a mild Italian sausage and added a medium vidalia onion to the cabbage.
When i assembled it all I drizzled a very light stream of honey across the sausage and sweet potato slices. I let it set in the oven at 200 degrees for 15 minutes while I cleaned up. It was a hit
Leslie D says
Thanks, Kevin, for this wonderful supper dish. I’ll make it this week – can almost taste it now.
I enjoy reading all the comments. Too bad you can’t add your music as well – those two
pianos look great. I’ll look forward to your book launch next December. Sigh. So long to wait.
All the comments make me feel in the midst of a friendly neighbourhood full of interesting people. Wish I had room for the baking dish. We are under a cold alert here and snow coming.
I’m sending a fond scritch of the ears to Lily. What gentle,soulful eyes she has.
Doris Briggs says
thanks for the recipe. I will try to make this dish this week looks so good and healthy.
Karen Hermansen says
I just started this dish. The dish I am roasting the brats in( BTW) I live in Wisconsin, which is bratwurst heaven) i s not well-loved , but is more of a “meh” dish and the beagle is replaced by two Labs and a hound. However, I am looking forward to eating this! It is something like eight degrees outside and a good dish for winter. Love all your recipes and this website!
Karen Hermansen says
I just started this dish and considering the eight degrees it is outside, the oven heat feels very good in my chilly kitchen. What a great winter dish! However, I am not roasting the brats in a well-loved dish, but merely a “meh” one, and the food-savvy Beagle is replaced by two Labs and a hound. As an aside, Wisconsin is quite bratwurst-intensive at any time of the year, due to our large German population. Also cabbage, which is grown in the part of the state. Also beer.
Love this website and your recipes!
sue smith says
Kevin,made this dish for dinner and we loved it! Would love to send you a picture of it and our dog.Enjoyed the Music 101 lecture.Always wanted to learn to play myself but never did.Your photography is great and especially like the Mister Potato Heads!
Joyce Bradley says
Wow! You got a great deal on your blue 13 X9 for $28.94. Here it is listed now for $40.23 with only a few left!!
https://www.amazon.com/gp/product/B00523YOQG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00523YOQG&linkCode=as2&tag=agafothho-20&linkId=7HMEO7FZXEKVG6A2
Rose says
Kevin, I bet one could roast the cut sweet potatoes while the sausages roast.
Also, have you tried fermenting cabbage to make your own sauerkraut? Easy-peasy with a simple second ingredient: salt. (Of course, you could add other ingredients) —–Much better tasting and better for you with its inherent enzymes, B vitamins, Omega 3s, and probiotics!
Joan S. says
Kevin you’re an inspiration; I’ve two aunts in their 80’s & 90’s that come for dinner on special occasions – this recipe is something both would very much enjoy – time to invent an “off-calendar” special occasion I. e., all ingredients at hand including the wine suggested.
I make my own naturally fermented sauerkraut – no comparison to store bought. It’s used mostly to make a sweet & sour cabbage filling for perogis (I use egg roll wrappers when I’m lazy, errr – time constrained). The fresh shredded cabbage is gently sautéed in bacon fat w/peppercorns and fennel seeds before being combined w/sauerkraut, refrigerated overnight to firm up & prevent leakage when boiling (perogis) or deep fat frying (eggrolls); the latter extras are frozen in anticipation of future time constrained days & reheat beautifully in a 400 degree oven for 10 mins.
‘Til next week – happy snow days; here in coastal New England we have a 20″ blanket to enjoy.
Kevin Lee Jacobs says
Hi Joan S. – Your perogis/eggrolls sound fab-u-licious!
Ralica says
Looks delicious Kevin & amazingly enough I have all three main ingredients in my kitchen as we speak. This will be our dinner on this wet & rainy night.
Phyllis says
Has your book been published yet? Looking forward to reading it! Thank you for all your recipes and snippets of your life.
Diane says
Jinx,
Thanks for your coments I’m in total agreement with you. I look so forward to this blog. I love the peeks of the house and gardens. Although I don’t cook very much anymore, I still enjoy all the recipes. And, the humor completes the joy of viewing.
Diane
Kay says
Oh Yum! I’m doing Whole 30 right now, but with compliant sausage this would work for me. (all except the wine, doggone it! No offense to your pretty pup.) Also, those who enjoy saurkraut, Bubbies is really good and has probiotics for a healthy gut.
Thanks for this and the milk jug seed sowing which I will be doing this week. Tomato time will be upon us before we know it. 🙂
Barb Gilligan says
I made this dish tonight….love it love it love it! Thank you Kevin 🙂
Sue Rewerts says
Kevin, I like and appreciate that you automatically tell us where you by your dishes and other pieces. You KNOW we’re going to ask, and you read our minds. 🙂 This recipes sounds delish!
Ed Morrow says
Another winner! How is the book coming along? All the best for the New Year
Tressa Rhodes says
Could this recipe be cooked all together at the same time in a crock pot with pork loin?