Make cabbage crispy and flavorful
thinly sliced onion
salt and seasonings
oil (I used avocado oil)
Bratwurst or sausage (I used Aldi chicken sausage)
Mix shredded cabbage with finely sliced onions. I used about one small onion per quarter head of cabbage, so it’s maybe 20% onion very roughly. I mixed this with enough oil to lightly coat the vegetables, then tossed it with seasonings. Be careful with the seasonings. They can become powerful surprisingly quickly. Mix up and sample the cabbage and add seasonings until you get something you like.
I used old bay in one dish and salt, cumin, garlic and pepper in the other. I’ve come back to make this several times and usually use Old Bay though I’m not normally a fan. Last time I mixed Sriracha and Old Bay which worked surprisingly well.
Take a casserole dish, place your sausages on the bottom and cover with the cabbage mixture. I think I baked mine at 370 for about an hour, then turned it down to 350. The top turned out nice and crispy while the sausage was steamed from the moisture of the cabbage. The seasonings turned boring cabbage into something lovely and flavorful.
I used two small onions and about a third of a large cabbage to cover four sausages in two separate casserole dishes.
I have taken to not adding onions, just out of laziness. I can keep a bag of shredded cabbage in the fridge and throw this together in a couple minutes with or without the sausage. I have also skipped the sausage a few times and simply served the cabbage as a topping or small side.
Cooking this on a flat or more open seems to get a crispier result but also is more risk of burning.