A hearty, comforting one-pan casserole featuring savory vegan sausage, tender cabbage, onions, tomatoes, and herbs baked together until rich and flavorful. This budget-friendly dish is packed with vegetables and makes excellent leftovers.
Servings: 6
Prep Time: 20 minutes
Cook Time: 50–60 minutes
🛒 Ingredients
For the Casserole
- 1 tbsp olive oil
- 400–450 g vegan sausage, sliced into 1 cm rounds
- 1 large green cabbage (about 900 g–1 kg), cored and shredded
- 1 large onion, thinly sliced
- 2 medium carrots, grated or thinly sliced
- 3 cloves garlic, minced
- 1 can (400 g) diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 bay leaf
Optional Topping
- ½ cup vegan shredded cheese
- 2 tbsp nutritional yeast
- 2 tbsp breadcrumbs
- 1 tbsp olive oil
Garnish
- Fresh parsley, chopped
- Cracked black pepper
👩🍳 Step 1: Prepare the Oven
Preheat oven to:
190°C (375°F)
Lightly grease a 9 × 13 inch (23 × 33 cm) casserole dish.
🌭 Step 2: Brown the Vegan Sausage
Heat olive oil in a large skillet over medium-high heat.
Add sliced vegan sausage.
Cook for 5–7 minutes until browned on both sides.
Why Brown First?
Browning develops deeper flavor and improves texture.
Transfer sausage to a plate.
🧅 Step 3: Cook the Aromatics
In the same skillet add:
- onion
- carrots
Cook for 5 minutes until softened.
Add:
- garlic
Cook for 30 seconds until fragrant.
🥬 Step 4: Wilt the Cabbage
Add cabbage in batches.
Stir frequently as it begins to soften.
Cook for 8–10 minutes.
The cabbage should reduce in volume by about half.
🍅 Step 5: Build the Flavor Base
Add:
- diced tomatoes
- tomato paste
- vegetable broth
- soy sauce
- smoked paprika
- thyme
- oregano
- black pepper
- salt
- bay leaf
Stir thoroughly.
Simmer for 5 minutes.
The mixture should be moist but not soupy.
🌭 Step 6: Combine Everything
Return browned vegan sausage to the skillet.
Mix until evenly distributed.
Taste and adjust seasoning if necessary.
Remove the bay leaf.
🥘 Step 7: Assemble the Casserole
Transfer the mixture into the prepared baking dish.
Spread evenly.
🧀 Step 8: Add Optional Topping
For a golden crust, combine:
- vegan cheese
- nutritional yeast
- breadcrumbs
- olive oil
Sprinkle evenly over the casserole.
🔥 Step 9: Bake
Bake uncovered at:
190°C (375°F)
for 30–35 minutes
The Casserole Is Ready When:
- bubbling around the edges
- cabbage is fully tender
- topping is golden brown
⏳ Step 10: Rest Before Serving
Allow the casserole to rest for:
10 minutes
This helps the flavors settle and makes serving easier.
🌿 Step 11: Garnish
Top with:
- chopped parsley
- freshly cracked black pepper
🍽️ Serving Suggestions
Serve with:
- crusty bread
- mashed potatoes
- roasted potatoes
- rice
- a simple green salad
🌟 Variations
🫘 Protein-Packed Version
Add:
- 1 can chickpeas
- or 1 can white beans
🌶 Spicy Version
Add:
- ½ tsp chili flakes
- diced jalapeños
🍄 Mushroom Version
Add:
- 250 g sliced mushrooms
when cooking the onions.
🥔 Cabbage & Potato Casserole
Layer thinly sliced potatoes between cabbage layers before baking.
💡 Tips for Success
Don’t Skip Browning
Browning the vegan sausage adds significant flavor.
Avoid Excess Liquid
Cabbage releases moisture while baking, so keep the mixture moist but not watery.
Slice Cabbage Thinly
Thin slices cook more evenly and create a better casserole texture.
Make Ahead
Assemble up to 24 hours in advance and refrigerate before baking.
🧊 Storage
- Refrigerator: 4–5 days
- Freezer: up to 2 months
- Reheat in oven at 180°C (350°F) until hot
Approximate Nutrition (Per Serving)
- Calories: 280–380
- Protein: 10–18 g (depending on sausage used)
- Fiber: 6–9 g
- Rich in vitamins C and K from cabbage
