# What You'll Need:
→ Proteins
01 - 4 large smoked sausages, cut into 2-inch pieces (approximately 14 oz total)
→ Vegetables
02 - 1 small green cabbage, cored and cut into 2-inch chunks (about 25 oz)
03 - 1 lb baby potatoes, halved
04 - 2 medium carrots, sliced into 1/2-inch rounds
05 - 1 large yellow onion, thickly sliced
→ Seasonings
06 - 3 cloves garlic, minced
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt
→ Fats & Liquids
11 - 3 tbsp olive oil
12 - 1/2 cup low-sodium chicken broth or vegetable broth (120 ml)
→ Optional
13 - 1 tbsp whole grain mustard
14 - Chopped fresh parsley, for garnish
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - In a large roasting pan or deep baking dish, combine cabbage, halved potatoes, sliced carrots, and thickly sliced onion.
03 - Drizzle olive oil over the vegetables. Sprinkle smoked paprika, dried thyme, salt, and ground black pepper evenly. Toss to coat all pieces thoroughly.
04 - Scatter the smoked sausage pieces over the seasoned vegetables and add the minced garlic evenly.
05 - Pour the broth evenly across the mixture. If using, add small dollops of whole grain mustard on top.
06 - Cover the pan tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil, gently stir the contents, then bake uncovered for an additional 15 minutes until vegetables are tender and edges turn golden brown.
08 - Sprinkle chopped fresh parsley over the dish before serving.
