Cheesy Sausage Cabbage and Broccoli Bake is a flavorful meal made with smoked sausage, fresh green cabbage, and broccoli, all topped with a homemade cheese sauce and Gruyere cheese. If you love smoked sausage, try my Potatoes Au Gratin with Smoked Sausage and Smoked Sausage Pasta.
Cheesy Sausage Cabbage and Broccoli Bake
You will never miss the pasta in this sausage cabbage and broccoli bake. The cabbage is cut up and when cooked, it acts as noodles in the dish. And then, you get even more vegetables with added broccoli. The smoked sausage provides protein. And then it’s all about the cheese–both a white cheddar cheese sauce and shredded Gruyere cheese that the vegetables and meat are baked in.
Cheesy Sausage Cabbage and Broccoli Bake Ingredients
Sausage: I used a ring of smoked sausage for this recipe. Smoked sausage is fully cooked, then smoked. You could also use kielbasa, Andouille sausage, Mexican Chorizo, or other sausages as substitutes.
Cabbage: Look for a head of green cabbage, the most common kind of cabbage. When raw, it has a little kick or peppery taste to it. However, when cooked (like in this recipe), it gets a little more of sweeter taste with less spice.
Broccoli: I liked the addition of broccoli to the dish; however, you could leave it out if preferred or if you don’t have any on hand.
Cheese Sauce: The flavorful cheese sauce is easy to make and made with sharp white cheddar cheese.
Topping: Don’t forget to add some shredded Gruyere cheese on top for even more cheesiness!
How to Cut Cabbage
Since the cabbage is supposed to resemble pasta, I cut it into long strips. Before you start cutting it up, remove the core. After you cut out the core, slice the cabbage into rings that are about 1/4 inch thick. Then, simply cut the rings in half. There you have your ‘cabbage noodles’.
You could cup up the cabbage a couple of days in advance, which will save you some time when making the cheesy sausage cabbage and broccoli bake.
Can Make this in Another Pan?
Sure! If you don’t have an iron-safe skillet (like a cast-iron skillet), you can brown the sausage in a regular skillet. Then, mix in the cabbage and broccoli. Pour the mixture into a 9×13-inch baking dish and make the cheese sauce. Pour the cheese sauce over the sausage and vegetables, top with Gruyere cheese, and bake. You may have to adjust the baking time if using an alternate pan.
How to Store Leftovers
If you have some of the cheesy sausage cabbage and broccoli bake leftover, you can enjoy it for the next couple of days. Store the bake in a sealed container, in the refrigerator, for 2-3 days.
Cheesy Sausage Cabbage and Broccoli Bake
- 1 tablespoon olive oil
- 1 ring (14 ounces) smoked sausage, or kielbasa, cut into ¼-inch rounds
- 1 medium head green cabbage, core removed, sliced into thin rings, cut in half
- 1 small head broccoli, cut into small florets (about 2½ cups)
- 1 cup (238 g) heavy cream
- 2 tablespoons unsalted butter
- 2 ounces cream cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 cups (226 g) sharp white cheddar cheese, shredded
- 1 cup (113 g) Gruyere cheese, shredded
- parsley, for garnish
- Preheat oven to 375°F.
- To a 15-inch oven-safe skillet over medium heat, add oil. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
- Add the cabbage and broccoli to the skillet, stirring both in with the sausage. Remove the skillet from heat as you make the cheese sauce.
- In a medium saucepan over medium heat, add the heavy cream, butter, and cream cheese. Heat until melted.
- Whisk in the garlic powder, paprika, salt, pepper, and red pepper flakes. Then, reduce heat to low.
- Stir in the cheddar cheese until melted and blended.
- Pour the cheese sauce over the sausage, cabbage, and broccoli, mixing it all together. Top with shredded Gruyere cheese.
- Cover the skillet with aluminum foil. Bake for 35-40 minutes, or until cooked through and the cheese is melted and golden brown.
- Serve garnished with parsley.
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