Ingredients
Scale
- 1 lb Smoked Sausage or Kielbasa, sliced into rounds
- 3 lbs Russet or Yellow Potatoes, cubed into 1-inch pieces
- 1 large Green Cabbage, chopped into large chunks
- 4 large Carrots, peeled and sliced
- 1 large Yellow Onion, diced
- 3 tablespoons Vegetable Oil or Melted Butter
- 2 teaspoons Dried Thyme
- 2 teaspoons Garlic Powder
- Salt and Black Pepper to taste
- 1/2 cup Chicken Broth or Water (optional, for moisture)
Instructions
- Start by washing all your vegetables thoroughly. Peel the carrots and potatoes, then chop them into uniform pieces so they cook at the same rate. Core the cabbage and cut it into thick wedges or large chunks. Slice the smoked sausage into half-inch rounds. If you are making this ahead of time, place all the chopped ingredients into a large bowl or directly into your heavy-duty roasting pan or Dutch oven.
- Drizzle the oil or melted butter over the chopped vegetables and sausage. Sprinkle the dried thyme, garlic powder, salt, and pepper over the mixture. Use your hands or a large spoon to toss everything together until every piece of potato and cabbage is well-coated in oil and seasoning. If you are cooking this immediately, move to the next step. If you are making it ahead, cover the pot tightly with foil and place it in the refrigerator for up to 24 hours.
- Preheat your oven to 400°F (200°C). If you prepared the dish in advance, take it out of the fridge 15 minutes before cooking to take the chill off. Add the chicken broth or water to the bottom of the pot to create steam. Cover tightly with a lid or aluminum foil. Bake for 45 minutes. Remove the cover and stir the ingredients, then bake uncovered for another 15 to 20 minutes to allow the sausage to brown and the potatoes to crisp slightly at the edges.
- Once the potatoes are fork-tender and the cabbage is soft and translucent, remove the pot from the oven. Give it one final toss to redistribute the juices. Serve directly from the pot for a rustic, family-style feel, or scoop large portions onto a festive platter. Garnish with a little fresh parsley if you have it on hand for a pop of holiday color.
- Cook Time: 1 hour 20 minutes