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Sausage, miso & savoy cabbage one-pan roast

A traybake with sausage, miso & savoy cabbage one-pan roast

Sausage, miso & savoy cabbage one-pan roast

Name: Sausage, miso & savoy cabbage one-pan roast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: bunch of spring onions; 2 tbsp sesame oil; 3 tbsp mirin; 2 tbsp white miso; 1 lime juiced; 1-2 tsp chilli flakes or to taste; 8 pork or vegetarian sausages (we used Cumberland-style); 1 large savoy or sweetheart cabbage trimmed and cut into 4-6 thick wedges, with the root left intact; 15g ginger peeled and finely grated; 2 large garlic cloves crushed; 1 tbsp rice vinegar; 1 tbsp tahini; 2 x 400g cans butter beans

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Enjoy rich umami flavours such as miso and tahini in this hearty sausage and bean all-in-one traybake

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Ingredients

Nutrition

Units:

MetricUS

bunch of spring onions
2 tbsp sesame oil
3 tbsp mirin
2 tbsp white miso
1 lime

juiced
1-2 tsp chilli flakes

or to taste
8 pork or vegetarian sausages

(we used Cumberland-style)
1 large savoy or sweetheart cabbage

trimmed and cut into 4-6 thick wedges, with the root left intact
15g ginger

peeled and finely grated
2 large garlic cloves

crushed
1 tbsp rice vinegar
1 tbsp tahini
2 x 400g cans butter beans

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Nutrition: Per serving (6)

kcal355
fat18g
saturates5g
carbs25g
sugars8g
fibre11g

high
protein17g
salt1.46g

Method

step 1

Finely slice the white ends of the spring onions and set aside. Finely shred the green tops, plunge into a bowl of cold water and set aside.
step 2

Heat the oven to 200C/180C fan/gas 6. Combine 1 tbsp of the sesame oil with 1 tbsp each of the mirin and miso, a splash of the lime juice and most of the chilli flakes. Tip the sausages and cabbage wedges into a large roasting tin and brush over the glaze, making sure both sides of the cabbage wedges are coated. Roast for 20 mins.
step 3

Meanwhile, combine the finely sliced spring onion ends with the remaining sesame oil, miso, mirin, lime juice, chilli flakes, the ginger, garlic, tahini and rice vinegar in a large bowl. Drain one can of butter beans and add these to the bowl, then tip in the other can of butter beans (including the liquid) and stir well. Fill one of the cans a third of the way up with water, then pour into the bowl and stir to combine.
step 4

After 20 mins, remove the sausages and cabbage from the tin to a plate, and pour the butter bean mixture into the tin. Nestle the sausages and cabbage wedges on top, and cook for 20-25 mins more until the liquid has reduced and the sausages are browned. Drain the shredded spring onion tops and scatter these over, then serve.

Recipe from Good Food magazine, March 2025

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A star rating of 4.2 out of 5.7 ratings

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