Wednesday, 31 August 2011

Baked Cabbage and Sausage

Cooking the sausage and cabbage slowly in the oven allows their flavours to develop nicely. The one drawback is that the sausages won't brown on the outside, but don't let that put you off. If the lack of browning concerns you then fry them in a hot pan before putting them in the foil.


  • 5 vegetarian sausaged, frozen
  • 1 cabbage, core removed, chopped into quarters and thinly sliced
  • 2 onions, cut in half and thinly sliced


  1. Preheat oven to 200 degrees.
  2. Place a large sheet of foil on a baking tray. You'll want lots of extra foil so make sure there is plenty of spare foil over the edges of the baking tray.
  3. Place the onions in the middle of the foil and spread out so that they form a thin base.
  4. Pile the cabbage on to the onion so that it covers all the onions.
  5. Finally balance the sausages on top of the cabbage.
  6. Fold the foil in on itself and scrunch together the edges to get a good seal.
  7. Place the foil package into the oven and bake for 40 minutes.

Serves 2.

1 comment:

  1.  Kinda like some campfire cooking recipes I've tried. Next time I start up a fire I'll give this one a try!