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Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

It’s March! That means shamrocks, green beer, and corned beef. I personally love corned beef, but it takes time to make from scratch and buying it ready-made can be expensive. So I’m presenting you with this alternative that will still give you lots of Irish flavor. Irish Sausages with cabbage, all cooked on a single sheet pan and it’s so much easier than corned beef!

Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

For this recipe, we’re using cabbage as our canvas for traditional corned beef flavors. I used half a cabbage, which I cut into eight wedges. It’s important to keep the core intact so your wedges don’t fall apart.

I created a dressing with apple cider vinegar, olive oil, and pickling spices to get the right flavor. After whisking the ingredients together, toss the cabbage wedges gently in the dressing and arrange on a parchment-lined baking sheet. (I swear by these baking sheets.)


Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

Let’s talk about sausages. First off, raw sausages don’t photograph well. I mean seriously. Check out those freaky things.

Ok, now that that’s out of the way– I chose Irish “bangers” but you can use other sausages here as well. These sausages were a little small and it ended up being a light dinner for us, but I’ve made this with larger sausages and obviously it goes farther. Make sure that you check the ingredients on your sausages and make sure they line up with your dietary needs– sometimes they contain fillers with gluten and other high-carb ingredients.

This recipe is made with raw sausages, but you can use pre-cooked as well. If I were making this with precooked sausage, I would slice it lengthwise almost all the way through and butterfly it. Then it would get some really nice caramelization on it. Again, make sure of your ingredients in whichever sausage you use.

Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

Once you have everything on the pan, throw it in a hot hot oven for 20-30 minutes or until the sausage reaches an internal temperature of 170°F (77°C) and the cabbage is nicely golden on the edges.

Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

Serve up with a nice mustard (a grainy brown mustard would be awesome here!) and you have a festive dinner for your St. Patrick’s day celebration that is way easier than corned beef!

And if cabbage isn’t your thing, you could always make bangers and mash with my Mashed Cauliflower recipe!

How do you celebrate St. Patty’s day? (Or don’t you?) Let me know in the comments.

Irish Sausage and Cabbage

  • Servings: 4
  • Difficulty: easy
  • Print

Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

Ingredients:

1/2 head cabbage
1/4 cup (60mL) apple cider vinegar
2 Tablespoons olive oil
1 tsp. sweetener (I chose Sukrin)
1 tsp. salt
1/2 tsp. whole mustard seeds
1/4 tsp. whole caraway seeds
1/4 tsp. ground cinnamon
1 dash each: ground cloves, ground ginger, ground allspice, and black pepper
1 package sausages

Instructions:

Preheat oven to 425°F (220°C). Slice cabbage into wedges, making sure each wedge has part of the core to keep it together. Whisk together remaining ingredients (except sausage) in a large bowl. Gently toss cabbage wedges in the vinegar mixture to coat. Arrange cabbage wedges in a single layer on a parchment lined baking sheet. Place sausages on the same baking sheet.
Bake 20-30 minutes or until sausages reach an internal temperature of 170°F (77°C) and the cabbage golden on the edges.

Nutritional value for this recipe will vary greatly depending on the type of sausage used.

Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

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Easier Than Corned Beef: Irish Sausage and Cabbage -by amber's hands-

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