Comfort Essentials: Cabbage, Sausage & Chicken

Andy Anderson !


We are in the middle of an ice-storm, and I am tucked in for the duration. What does that have to do with this recipe? Well, it is a recipe that is made from items that I have on hand, because I am not going to the store in the middle of an ICE STORM…

Anyway, it is easy to make, and the cabbage, slow cooking in the oven with the chicken and sausage is simply divine.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

20 Min
2 Hr 30 Min



  • 1 large
    russet potato
  • 1 1/2 lb
    cabbage, savoy is the best for this recipe
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil
  • 2 medium
    chicken thighs, skin-on, bone-in
  • 8 oz
    italian sausage, mild, or hot, your choice
  • 1 Tbsp
    white vinegar
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • ·
    fennel seeds, to taste

  • 1 Tbsp
    sweet butter, unsalted, and cut into four cubes

How to Make Comfort Essentials: Cabbage, Sausage & Chicken


  2. The main purpose of the potatoes is to help absorb the grease from the chicken and sausage. With that said, they taste pretty dang good.
  3. If you have an ovenproof pan with a lid, you can make this a one-pan meal.
  4. I am keeping the spices simple, because I want to taste the sweet flavor of the cabbage after it has been lovingly cooking in the oven. However, add more spices, if you want. That is what cooking is all about… experimentation, and being a Mad Scientist.
  5. Gather your Ingredients (mise en place).
  6. Cut the potato into 1/4-inch (.6cm), then core and thinly slice the cabbage
  7. Place a rack in the lower position, and preheat the oven to 300f (150c).
  8. Add the oil and butter to a skillet over medium heat.
  9. Sprinkle the skin sides of the chicken thighs with a bit of salt and pepper.
  10. Place, skin-side-down, in the pan, and cook, without moving, until the skin is nice and crispy, about 3 – 5 minutes.
  11. Chef’s Tip: The best way to tell if the chicken is ready, is to gently try to move it in the skillet. If it still sticks, it is not ready. When it releases from the pan, it is ready to flip.
  12. Turn the thighs over, and cook for an addition 3 - 4 minutes.
  13. Remove thighs from the pan, and place on paper towels.
  14. Add the Italian sausage, and cook until browned, about 5 – 7 minutes.
  15. Remove sausage from the pan, and drain on paper towels.
  16. Add the cabbage, and cook in the remaining oil, until it begins to wilt, about 3 – 4 minutes.
  17. In the last minute, toss in the salt, pepper, fennel seeds, and vinegar.
  18. Chef’s Note: I usually add a pinch or two of salt, a half teaspoon of pepper, and a tablespoon of fennel seeds. However, create a spice mix, that works for you.
  19. Remove the cabbage, and any excess oil from the pan, but leave a light coating, then cover the bottom of the pan with the sliced potatoes, and sprinkle with a bit of pepper.
  20. Add a layer of cabbage, and then sprinkle on some of the Italian sausage.
  21. Continue layering cabbage, sausage, until you run out.
  22. Chef’s Note: Depending on the size of your pan, you should have several layers. I had three layers.
  23. Add the chicken on top, and then add the cubes of butter.
  24. Cover and place into the preheated oven for 2 hours.
  25. After 2 hours, raise the heat to 320f (160c), remove the lid, and cook, uncovered, for an additional 30 minutes.
  27. You can serve this dish rustic, by placing the pan on the table, and letting people scoop out what they want, or you could do individual plates, and serve it that way. Up to you. Enjoy.
  28. Keep the faith, and keep cooking.

Printable Recipe Card

About Comfort Essentials: Cabbage, Sausage & Chicken

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Dairy Free Wheat Free Soy Free
Other Tag: Healthy

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