This dish is total comfort. Potatoes, cabbage, smoked sausage, and a tangy homemade mustard vinaigrette. I’m in love! This Sheet Pan Roasted Kielbasa and Cabbage Dinner is so incredibly easy and gives me everything I need on one plate. I know I’ll be making this one often.
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Do I Have to Use Kielbasa?
If you can’t find kielbasa, you can probably get away with using just about any smoked sausage here. It’s the smokiness that is important because that deep smoky flavor really pulls the ingredients together, so don’t be tempted to use fresh sausage. Go smoky.
Double Your Kielbasa and Cabbage Dinner with Caution
If you want to double this recipe, make sure to split everything between two baking sheets so that everything gets ample exposure to hot air. Crowded ingredients = soggy vegetables and no delicious browning. And you could probably get away without doubling the dressing (I had some leftover). BUT this recipe is so easy that if you are doubling it for meal prep purposes, I’d suggest just making a second fresh batch later in the week. It’s too easy to not have it fresh!
Prefer cooking in a skillet? Try my Kielbasa and Cabbage Skillet!
Sheet Pan Roasted Kielbasa and Cabbage Dinner
Servings 4Ingredients
MUSTARD VINAIGRETTE
- 1/4 cup olive oil ($0.52)
- 2 Tbsp red wine vinegar ($0.20)
- 1 Tbsp stone ground or whole grain mustard* ($0.08)
- 1 small clove garlic, crushed or minced ($0.08)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
ROASTED KIELBASA AND VEGETABLES
- 1/2 lb kielbasa ($1.60)
- 1 lb baby red potatoes ($1.63)
- 1/2 head cabbage** ($1.02)
- 2 Tbsp olive oil, divided ($0.26)
- Pinch of salt and pepper ($0.05)
- Handful chopped fresh parsley ($0.22)
Instructions
- Preheat the oven to 400ºF. In a small bowl whisk together the olive oil, red wine vinegar, mustard, crushed garlic, salt, and freshly cracked pepper for the vinaigrette. Set the vinaigrette aside.
- Slice the kielbasa into 1/4-inch thick rounds. Wash the potatoes well and slice them into 1/4-inch rounds as well. Place the kielbasa and potatoes on a large baking sheet and drizzle with 1 Tbsp olive oil. Toss the kielbasa and potatoes in the oil until they are well coated and the surface of the baking sheet is also covered in oil. Sprinkle a pinch of salt and pepper over top.
- Remove any dirty or damaged leaves from the cabbage. Cut the stem off the cabbage, then cut it in half. Reserve one half for a different recipe. Slice the remaining half into 1-inch wide slices. Cut each slice into two pieces. Place the cabbage pieces on the baking sheet with the kielbasa and potatoes, nestling them down so that they are laying flat on the baking sheet.
- Brush the remaining 1 Tbsp olive oil over the surface of the cabbage pieces and add a final pinch of salt and pepper to each.
- Roast the kielbasa, potatoes, and cabbage in the preheated oven for 20 minutes. Remove the baking sheet from the oven and carefully flip the kielbasa, potatoes, and cabbage pieces. The cabbage may fall apart a bit as it’s flipped, which is okay. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the cabbage is tender and the edges are slightly brown and crispy. The kielbasa and potato slices should be well browned.
- Remove the baking sheet from the oven and top with fresh chopped parsley and a drizzle of the mustard vinaigrette. Serve warm.
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Notes
Nutrition
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How to Make Roasted Kielbasa and Cabbage Dinner – Step by Step Photos
Preheat the oven to 400ºF. Prepare the vinaigrette first to allow the flavors time to blend. In a small bowl whisk together 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp stone ground or Dijon mustard, 1 small clove of minced or crushed garlic, 1/4 tsp salt, and some freshly cracked pepper. Set the dressing aside.
You’ll need 1/2 lb. kielbasa (or any smoked sausage) for this recipe. I froze the other half of mine so I could make this again another day. :)
Slice the kielbasa into 1/4-inch rounds. Clean 1 lb. baby red potatoes well, then slice them into 1/4-inch rounds. Place the kielbasa and potatoes on a large baking sheet and drizzle with 1 Tbsp olive oil. Toss the kielbasa and potatoes until they are well coated in the oil and the oil has coated the surface of the baking sheet. Sprinkle a pinch of salt and pepper over top.
Remove any dirty or damaged leaves from a 3lb. head of cabbage. Cut it in half and reserve one half for a different recipe. Remove the stem of the half that will be used, then cut the cabbage into 1-inch wide slices. Finally, cut each slice into two pieces.
Nestle the cabbage pieces into the kielbasa and potatoes so that they are laying flat on the baking sheet. Brush the remaining 1 Tbsp olive oil over the surface of the cabbage pieces, then add a final pinch of salt and pepper.
Roast the kielbasa, cabbage, and potatoes in the preheated oven for 20 minutes, then carefully remove them and flip all the pieces (you’ll notice that they brown on the bottom, so it’s important to flip them all). The cabbage may fall apart a bit as you flip it, but that’s okay. Return the baking sheet to the oven and roast for 10-15 minutes more, or until the cabbage is tender and slightly browned on the edges, and the kielbasa and potatoes are well browned.
Top the baking sheet with a handful of chopped fresh parsley and a drizzle of the prepared mustard vinaigrette (you probably won’t need it all).
And that’s it! Now it’s ready to devour.
THIS is all I need. 🙌
This was absolutely delicious! Very easy to make, too.
The first time I made this, it was tasty, but I did have issues with overcrowding and burned kielbasa. The second time I made this, I sliced the kielbasa and potatoes closer to 1/2″ instead of 1/4″ and this solved all my problems. Fewer pieces meant more space for the cabbage (although I still had to place some portions on top of the meat/potatoes) and thicker slices meant a crisp, browned finish without being charred. I also didn’t have to fuss with a second sheet pan this way.
Excellent! So easy and delicious!
Holy moly! So good (& easy)! I was in a rush, so just put everything in a mixing bowl & stirred together before dumping onto the baking sheet. Divine! Will definitely make again soon. Thanks for the deliciousness!
Made this tonight, it was excellent, even my wife who is a picky eater and doesn’t like Kielbasa and cabbage loved this. I did add carrots to the recipe for a little more vegetable.
I love this recipe and so does my husband. I’ve made it countless times now, it’s really so good! I was curious how you think it might turn out if you roasted it all WITH the vinaigrette, then made extra for drizzling.
That would be delicious! We use that technique in another recipe of ours and it works great.
This was amazing. I added a teaspoon of honey to the dressing, I highly recommend it!
I’m still giving 5 stars because this would be a great recipe if I’d had better luck making it.
I read many comments and used a separate pan for the cabbage, held off on the sausage and adjusted the temp slightly since my oven runs hot.
I did the cabbage and potatoes first, I added the sausage when I turned the veggies but it quickly started to burn so I reduced the heat more and took it out and waited on the potatoes. Naturally at the reduced temp the potatoes turned soggy so I gave up on my oven and finished them in the air fryer.
The cabbage was a leftover half head and a little wilted so I only sliced the heart and it had roasted perfectly.
I added the yummy (improvised ingredient) drizzle yet sure enough the cabbage was like leather but the meat and potatoes were off the hook!
Oh well, even the best cooks have off days, I had to laugh at my luck today. So next time I’m using less oil, fresh cabbage and definitely making it in the air fryer!
This was SO GOOD!! I did not flip super carefully, I only used a quarter of a cabbage, and I had to sub in Dijon mustard but it was still SCRUMPTIOUS. Next time I might add carrots for a little color! P.S. I see a lot of folks saying the sheet pan was crowded… I experienced that too but it didn’t have an effect on the end result (other than sacrificing some browning). Make sure your potatoes and kielbasa are thin enough and they will still cook through!
Like Liz, I also could not fit everything on one sheet pan, and before adding cabbage I got out a half sheet to use as well. Everything near the cabbage was soggy. The non-soggy stuff tastes pretty good.
I will probably make this again, but hopefully will remember to make half the recipe or prepare two full sheet pans.
We loved this sooo good!Only thing was the cabbage wasn’t as tender and soft as id like. Any suggestions would be great for that.
Hi Christy, if the texture was a bit much for you, try salting the cabbage thirty minutes ahead of time. It will break it down and soften it. XOXO -Monti
This was delicious and easy. Thank you for making recipes that are so approachable!
I followed the recipe exactly but my sheet pan was much more crowded than your photo so the potatoes took longer and then the Keilbasa was a little over done. Also .125 lb was not enough meat for certain members of my family. I do a Dutch casserole that is mashed potatoes, kale and keilbasa that they like because they fill up on the potatoes so they don’t notice the kale and stingy amount of meat :) I’m happy I found your site though! I will try some other recipes!
Made this tonight! Absolutely delicious and good on so many levels! I didn’t have fresh parsley on hand so I added a little dried to to the dressing. Thanks Beth!
This was inexpensive, easy and delightfully tasty! It is cold here today & was going to make another dish with the same ingredients but I prefer cabbage that’s been baked rather than braised.
I am so glad I decided to do another search. Oh my gosh, this recipe was delicious. The hubs loved it too.
This will definitely be put into the rotation. Especially for the nights I need to put together something fast. Thanks for this!!!
The only thing I do differently (I love this extremely easy meal) is I use purple cabbage and Yukon gold potatoes. It is just a bit prettier.
If you’re reading these comments wondering if Napa cabbage will work… the answer is no.
Really enjoyed this. I haven’t really eaten much cabbage aside from coleslaw, so this was a great way to try a new veg for me. I halved the recipe (ate one serving for dinner, and reheated the second serving in the toaster oven the next day — I didn’t add the dressing until I was going to eat it). I found the dressing went a bit chunky in the fridge for the second serve, so I had to give it a good stir to get it creamy again, but that was really the only thing of note. I also used turkey kielbasa, which was a bit dry for this recipe, so I may use pork next time. Definitely a winner!
This was super easy and delicious! Everyone loved it.
Loyal reader here, of many years ….
It looks yummy. But 500 calories and 38g of fat? Too much oil.
How can we down size this?
Hi Judith. If you want to cook without olive oil it will lower the fat content. You will also have less flavor and texture. But do you! XOXO -Monti
Made this with andouille from my home raised mangalitsa hogs.
Also put the vinaigrette on before cooking, as I’ve done something similar before. Out of this world!
Had ingredients & a general idea, so input, hit images & scrolled till I found one I thought looked good – low & behold it was Budgetbytes — she’s always has the best. I added some carrots because they needed to be used. Also used smoked sausage as what I had, but It Is The Dressing that makes this a Hit – So Yummy!!
Also, you could use a toothpick to hold the cabbage slices together.
In the end I just put everything in a large bowl, added dressing, gave a good toss & then dumped on a platter & served. 😋
We’ve made this many times over the years and I always come back to this recipe. The sheet pan version works out better for me than cooking on the stovetop as outlined in an alternate post. We like the crisp factor from roasting on a baking sheet. Thank you!
First time making this last night. I used andouille sausage instead which I think I’ll continue to do. I had all ingredients on hand and this came together quickly and easily. The vinaigrette is exceptionally good and essentially makes the whole meal sing. My BF and I DEVOURED the entire thing last night! He started out with the tiniest serving, afraid to try it; by the end he asked if he could finish it off and said it is now his favorite meal! If that’s not a winning endorsement for this recipe I don’t know what is. Thank you!
This is one of my favorite Budget Bytes meals! I have made it at least 15 times. So flavorful and delicious.
One of our favorite weeknight dinners! It’s addicting!! My husband & I could eat the whole tray. We sub vegan Italian sausage & it’s delicious!
sweet! i’m using tofurkey kielbasa.
Made this for lunch today. Very good! Used Brussels sprouts instead of cabbage and whatever sausage we had instead of kielbasa. Little tiny potatoes, halved. Started the veggies while I prepped the sausage based on other reviews saying that the potatoes needed more time. Was glad I started the veggies first. The vinaigrette is delicious! I used whole grain mustard, would probably be better with Dijon. I would add more vinegar next time and reduce the oil a little (but I didn’t measure, I just eyeballed it). The acid in the vinaigrette is just the perfect brightness needed. Definitely a keeper and will go in our rotation. We are going to try it with kielbasa as written and also with bratwurst.
Forgot to rate, this is definitely a 5-star.
Forgot to rate. This is definitely a 5-star
This recipe is great! So yummy.
This is a good week night meal. I would suggest to put the cabbage on the cookie sheet first and brush the oil one it, etc. Put the sausage and potato in a medium size bowl toss with oil and S and put it around the cabbage. It just made more sense to me and less hassle.
Our family has been making this for years, and it’s always delicious! Truly one of my favorite dinners. There are lots of potato/cabbage/sausage recipes of some sort out there, but I feel like this is the only one that actually provides the right technique to properly brown all the ingredients and let their tastiness shine through, instead of just being baked in an aluminum foil packet or some such nonsense.
Tonight is the second night I have made this. It was wonderful the first time. I used red cabbage. Tonight I am making it with venison chops because that is what we have. Looking forward to it. I recommend this recipe. So good!
Delicious! I used vegetarian Beyond Meat bratwurst and added a touch of honey to the vinaigrette because my red wine vinegar is sharp, but otherwise followed the recipe. Though I couldn’t fit everything on one sheet Pan… I had to use two. It was worth the extra dish though! I’d never cooked cabbage like that, and I loved the way it turned out.
We love this recipe! Although I do use fresh pork sausage to make it and it’s delicious!
This is one of our all-time favorite recipes! My husband and I can’t stop eating it whenever I make it. There is something so comforting about it, and I love that it’s an easy one pan meal. I am ADDICTED to roasted cabbage now thanks to this recipe! We have made this with kielbasa, chicken sausage, local pork sausage-it’s always delicious!
My whole family devoured this and requested that it gets put into the regular rotation. The dressing is super tasty!
This was really delicious! I used Beyond sausage and purple cabbage. Also toasted some black mustard seeds and added to the dressing. Also, to get the smoky flavor that kielbasa has but Beyond sausage doesn’t, I brushed it with some natural smoke flavor and let it soak in about 15 minutes before slicing.
where did you get your beyond sausage. I was thinking about doing the same.
We have made this recipe from BudgetBytes more than any other. It’s always satisfying and comforting, plus it’s easy to make. The vinaigrette is the crucial part of the recipe; I feel like you can be flexible with the type of meat or vegetables, but the vinaigrette is what ties all of the flavors together. Enjoy!
I hardly ever write a review but this was simple and delicious! That mustard vinaigrette was AMAZING! we doubled the recipe and cooked on the suggested 2 sheet pans and it came out perfect.
This is delicious!! Since I didn’t have a head of cabbage I sauted a bag of cabbage slaw. My family devoured this dish ❤️
I’ve made this recipe several times-it’s always delicious. I do find it takes more than one baking pan to make. It might be due to my thinner cuts of potatoes but that makes them crispier which I prefer. I tend to make this with brats more often than smoked sausage. Last night I just had my husband grill the brats instead of putting them on the baking sheets. The vinaigrette is takes the dish to another level.
We replaced the potatoes with carrots, and uncooked whole bratwurst for kielbasa, but otherwise followed recipe. Will definitely have this again. Its fast, easy, versatile and flavorful.
Happy to hear it May!
I have always loved this recipe but my family has recently stopped eating meat. Do you have any ideas of what to serve with the cabbage and potatoes to make it a full meal?
Aside from using some sort of store bought vegetarian sausage substitute, I would probably just add an additional vegetable, like maybe cauliflower or broccoli. Vegetables contain protein, too! :)
Tofurky makes a vegetarian kielbasa that is really delicious! I’ve been able to find it in the organic sections at Festival Foods, Woodmans and Meijer. It cooks a little bit faster than normal kielbasa, so I usually let the veggies cook for 10 minutes on their own before adding it, but it’s a great substitute. :)
I was actually thinking white beans would be good in this!
This dish is amazing. I’ve made it with keilbasa and chorizo. Keilbasa is great but the chorizo is amazing🔥.
I also added an onion cut into 1/8’s and cloves of garlic.
This is the bomb, I couldn’t wait in between each bites for the next.
Plus it’s so easy that you don’t need the instructions after making it a couple times. WINNER
Happy to hear it! Thank you!
You’ll probably be hearing a bit from me because I’m on maternity leave (in Australia) & looking for recipes that won’t force me back to work too early for the money! I was doubting that this could be delicious but it was definitely cheap. Oh. My. Goodness. I’m going back for seconds this meal is amazing. The roasting actually makes cabbage delicious & the dressing, phwoar! Thank you! I’ll be doing this again.
So happy to hear it! And good luck to you!
Wow. With five picky teenagers I was convinced that someone was going to be left complaining and hungry. Was I ever wrong. I was counting on leftovers for my lunch the next day but it looks like I need to find something else. This is DEFINITELY a make again.
That’s a HUGE win!!
I have made this recipe so many times I’ve lost count….it’s a great way to use cabbage received from my CSA and is so super easy it is great for a busy late weeknight. I just LOVE it…..I do a whole pound of kiebalsa and as much potatoes and cabbage that can fit on the pan….it never goes wrong!
I’ve made this meal so many times since I first stumbled upon it earlier this year. We sometimes even roast the entire head of cabbage alongside everything else because it is just that good!
My new, favorite go-to dinner. Thank you for introducing roasted cabbage to my life! The dressing is delicious as well.
This comfort dish is simple, scrumptious, and nice to my wallet. Thank you! ☺️
this was ho-hum. i really disliked the kielbasa in it. the dressing was waaaay too much. IF i make a “version” of it again, i’d do potatoes and other veg. fresh lemon juice, feta. that’s it. but no recipe needed for that.
I really felt like potatoes, so I picked this recipe because of all the rave reviews. Just going to add mine to the mix!
It turned out incredible. And the sauce was perfect. I realized last minute that I only had balsamic vinegar, but it worked just fine in place of the red wine vinegar. I used Trader Joes smoked apple chardonnay chicken sausage, which became absolutely magical in the oven. I foresee myself making this a million more times.
I didn’t have coarse mustard or red wine vinegar for the vinaigrette, so I used Dijon Mustard, 1 Tb Shaoxing cooking wine, 1 Tb apple cider vinegar, and threw in a couple tsp of Korean red pepper flakes and it was amazing! So good.
LOVE THIS!! I actually double this using the whole cabbage because my whole family loves every bite~
I am doing Keto, so I left out the potatoes. I also didn’t read the directions closely, so I tossed the kielbasa and cabbage with the mustard vinaigrette before cooking, and it was delicious!!
I was looking for a quick meal with ingredients I had on-hand and this was AWESOME! I didn’t have cabbage so I used brussel sprouts instead and it was super tasty. The sauce is what truly makes this dish go from “good” to “great.” Will be making again!
Oh! Brilliant idea using Brussels sprouts!
So easy and so delicious! The vinagrette drizzle took it over the top! Will make again, but I’ll add the sausage 10 min. into the baking time because mine got a little too brown, hence too tough. (I’m lucky to get authentic Polish/Lithuanian smoked sausage near me.) And a nice glass of beer to accompany this dish!
My husband says this one is a KEEPER! It was delicious!
Ok, so this is a wicked recipe! I will definitely make this one again. I doubled the sauce recipe, because I think the potatoes absorb so much moisture. I also added fennel and caraway seeds, because it goes with this type of German/Polish dish. I think it gave it a little something extra!
I made this for the second time last night (double batch each time), and it is SOOOO delicious! I used Johnsonville Polish sausage (I think Kielbasa is the same as Polish sausage? Maybe?). I didn’t have red wine vinegar, so I just used rice vinegar.
Loved everything about this recipe.
This has become my best friends favourite recipe. Every time I owe her a favor, she requests this meal as payment. Our local grocery store has a polish section so nice sausage is easier to come by.
Amazing recipe! I used the generic spicy brown mustard I had, skin-on russet potatoes instead of red, added a sliced large carrot, and used vegan sausages from Giant food store so it was veg-friendly for the rest of my family. I was amazed by the flavor of this recipe! The dressing also prevented the vegan sausages from drying out in the oven, and everything came out coated with a flavorful, delicious rich glaze. Yum!!
Would lining the pan with parchment paper work?
The only issue with using parchment is that you won’t get a nice browning on the vegetables and kielbasa. Also, the parchment tends to absorb moisture as they cook, leaving everything a little bit more soggy.
I made this recipe tonight, with a few alterations. My husband and I both try to lessen the amount of carbs in our diet. So I added other vegetables to compensate for the lowered amount of potatoes. I also doubled the recipe.
I used the same directions as the recipe, but cooked softer veggies with the cabbage. Here’s my concoction:
Mustard vinaigrette
1/2 cup olive oil
4 tablespoons of red wine vinegar
2 tablespoons of coarse mustard
2-3 large cloves of garlic
1/2 teaspoon of salt
Freshly cracked pepper
Roasted Kielbasa and vegetables
3/4 lb of turkey kielbasa
3/4 lb of red potatoes
2 medium carrots, chopped
3/4 a head of cabbage (soft veggie)
1 bell pepper, chopped (any color) (soft veggie)
4 tablespoons of olive oil
pinch of salt and pepper
2 handfuls of fresh parsley
Follow original instructions but put carrots with potatoes and bell pepper with cabbage.
Husband loved it!
This is crazy stupid easy and delicious! The recipe translates perfectly as is. It’s also good with the kielbasa and cabbage over mashed potatoes.
I love this recipe. Maybe it’s just my oven or the size of the potatoes, but I find it works better if I drop the temp to 350-375 and cook slower. Otherwise the cabbage dries out before the potatoes cook.
I loce this dish! I made it vegan by using field roast apple sage sausage. We love the dressing so I double it!
I’m not usually one to make comments on recipes but this has become a family favorite around here. I love that I can throw it together in 10 minutes and it’s a whole meal with minimal dishes to do after. I usually add an onion to the potato kielbasa mix, use a whole head of cabbage (using 2 sheet pans) and double the vinaigrette. So delicious and so simple – my toddler excitedly chants “cabbage, cabbage, cabbage” when he knows this is for dinner!
This was my first time roasting cabbage, and it won’t be my last! Great combination of flavors. I used Andouille sausage and added some baby carrots.
Hi Beth – I just had a question – would it be alright to throw all the cut up veggies in a big bowl and mix them with the olive oil, S & P and then lay them on the sheet instead of brushing it on? Thanks!
The only issue you may have is that the cabbage pieces might start falling apart and then the pieces will roast at different rates.
Beth, I mixed the potatoes (and I added a sliced carrot) in a bowl with the dressing, put them on the baking sheet, then put the cabbage in the bowl and gently stirred it to coat it with the dressing. The cabbage held together well since it was alone in the bowl and handled gently. Love the flavors in this recipe!
Beth. The One Pan Roasted Cabbage and Kielbasa Dinner is the bomb!!! My sister and I had to use two roasting pans to prevent the food from steaming in the oven, so there’s plenty of leftovers. We didn’t have course mustard, but used dijon instead. We seasoned the food by layers for flavor. We served the dish with some steamed rice on the side. I’m looking forward to making this recipe again soon. Thank you, Beth!!!! ☺
Glad you liked it, LaTrice! :)
I just made this one, and it’s delicious! Apparently I didn’t oil the baking sheets thoroughly enough, though, it’s sticking so badly that I gave up on flipping the pieces to get them crispy on all sides. Next time!
Surprisingly…. this was such a tasty meal. It was such a good recipe and I will make it again (husband and teen approved)! The mustard vinaigrette really blended everything together.
Hi Beth! This recipe looks incredible and perfect for the winter weather we’re having here in New York. Do you have any suggestions for incorporating more greens into this dish? I realize cabbage is a green, but I’m always trying to think of ways to add kale, broccoli, etc. to my plates. Do you think broccoli would roast well? Also, I don’t think you’ve used this in a meal prep (does it reheat well?) but if you think it would work as one, I’d love to see what you add to it!
Thank you for your recipes! Your blog has turned my kitchen from a place I store my books to an actual kitchen that gets used multiple times a week! You’ve helped me learn how to cook and how to enjoy it.
Roasted broccoli is one of my most favorite foods EVER, so yes, you could certainly add that. :) You could even try adding some kale. If you make sure the kale pieces (probably 2-3 inch pieces) are rubbed in a little of that dressing first it will probably wilt down quite nicely in the oven and maybe even get crispy on the edges. Because there is so much on the sheet pan I don’t think it will get papery like kale chips. This dish does reheat well and would make an excellent meal prep. I just haven’t done it yet. ;)
This was delicious! I got a little sloppy with the whole… reading-the-recipe thing so I added all the sausage (used smoked instead of kielbasa… very yummy but VERY SALTY), and some random amount of some kind of yam that I thought was going to be orange but was white lol. Even with those “mistakes” it was delicious!! Would make again!!!
My husband is trying to learn to cook to give me a break sometimes, and this is the first thing he’s been able to make that was edible. Thank you!
Hi Beth!
I was just wondering if you had any suggestions for a replacement for the mustard in this dish? My significant other is allergic to mustard, so I can’t use it. I was thinking of using some minced onion or green onion for a nice bite, and just accepting that the vinaigrette would separate, but I was wondering if you had any other suggestions.
I think the garlic probably gives it enough bite, but maybe add a little bit of oregano for added flavor? Maybe even a dash of horseradish!
Easy, delicious, and fast to make. I just used dijon, olive oil, balsamic vinegar, and lemon juice to make the vinegrette and it was delicious. A little honey is my preferred taste. I also used spicy sausage and it gives a great kick!
Fantastic recipe. The whole house smelled amazing it the meal was oh-so comforting. Only change I made was adding honey mustard to the dressing instead of course mustard because that’s what I had, and I thought the sweetness was quite good with the salty sausage.
Sooooo delicious! This recipe is a winner. Thanks for posting!
I’ve made this twice. The second time I subbed in chickpeas and onions for the sausage. Both times I put the potatoes in first and cooked them for 10 minutes before adding the other ingredients. Seemed to work well as I think the potatoes need to cook longer.
Hi Beth!
I know I’m late to the game on this one, but I’m really looking forward to making it! Quick question though, do you think I could use russet potatoes instead of red potatoes? I was thinking I would still cut them into rounds and then in half or something.
Thanks!
Yep, if you cut them into smaller pieces, sure! :)
Definitely one of my favorites! I love the sauce and it’s perfect on just about any type of veggie! This is my go to when I have a bunch of veggies to use up in my crisper. I also add zucchini, carrots, and mushrooms cause I’m usually cooking for an army. I give every veggie there own tray so everything comes out perfect! I line them all in foil so there is no clean up. Which for me is the best part!
The timing of the recipe is off. The potatoes are underdone when the sausage is overdone. Start the potatoes and cabbage first and add the sausage after about 10-15 minutes. Also adding vinegar to mustard made a very tart sauce. I added a teaspoon of sugar to tame it down. My family enjoyed it and we will be having it again.
Just wanted to thank you for your comment on timing – I started small, whole “nibble” potatoes and the cabbage, cooked for twenty minutes, then flipped everything and added the kielbasa and a sliced onion (which helped temper the sauce) for the last 15 minutes, flipping once halfway through. It came out perfect and was quite delicious!
Duuuuude…this just landed on my regular dinner rotation. Easy, cheap, and so freakin good.
Hi Beth, I cut up my whole cabbage into very small pieces for a different recipes… think strips instead of slices. How would you suggest adjusting my baking time? Should I add the cabbage at the halfway mark?
That’s a tough question. It will probably roast very quickly if it’s cut into strips. You definitely want to add it later, but it’s hard to say exactly when.
Do you think there would be any change in the recipe if I used red cabbage instead?
I find red cabbage to have a slightly stronger bitter flavor than green cabbage (almost like kale vs. iceberg), so it will probably taste a little different.
Hey Beth! We’re not big cabbage people over here – do you think Napa Cabbage would work just as well for this recipe? Thanks!
Yes, that should also work. :)
I’m a Peace Corps volunteer in Ukraine and sometimes struggle to find recipes online that I can recreate well (and cheaply!) with local ingredients. This one is perfect, and will definitely be made many more times. I try to limit the meat in my diet and so I made this without the kielbasa, but added some smoked paprika and it was wonderful.
This recipe is great I made it twice this week! The first time none of the potatoes were crispy, the cabbage was perfect, and all of the sausage was nearly burned (but extra delicious). The second time I cut the potatoes even thinner and the sausage thicker and had improvement, but really only a smidge of browning of the potatoes and a little less cooking of the sausage. I made a separate pan of potatoes that cooked for about 10 minutes longer and that was the way to do it. I really think those taters need a bit more than everything else.
We loved this and it is sooo easy! I have made the sauce many times since and put it over all kinds of roasted vegetables. Finally, I can get my daughter to each roasted cauliflower if I drizzle it with this sauce.
We made this last night and it was delicious! My husband and almost-four-year-old loved it. Thanks for another awesome recipe.
Just made this tonight. So good! And so cost effective! I think I may cut back a bit on the oil and throw in some slices of onion… but other then that, no changes. The dressing is delicious. I’m sure it would be good with Dijon mustard too. Thank you for posting!
We thought this was really good. I just made sure to cut the sausage large enough so that it didn’t cook faster than the potatoes. Thanks for the recipe!
This was delicious! Such great flavor and beyond easy. It even got a great review from my boyfriend, who hates when “the whole dish has the same flavors.” Needless to say, I’ll be making this again!
This was delicious. The dressing really does add a lot! I didn’t want to cut the potatoes too thin (because I prefer them a little thicker – like 1/4″) so I put just the potatoes in for 10 minutes before adding everything else to the pan. It worked out perfectly. I also used a whole kielbasa and two pans – next time I’ll throw the rest of the cabbage on there too. My husband eats a lot :) We had a snack sized portion leftover that I just had for lunch, and it was great reheated.
Do you drizzle the vinaigrette before cooking or just as a dressing once it’s complete?
Just after it’s cooked. I think it’s a bit too wet to do before roasting and it would probably prevent the browning.
Ahh, so happy to see a kielbasa recipe on here! I love super hearty, comforting meals like this. I made it tonight and it’s delicious. The mustard vinaigrette is genius – I’ve never put a vinaigrette on a sheet pan dinner before but the tartness and bold flavor from the vinegar & mustard is absolutely perfect. Thank you!
I added a sliced turnip and half of an onion, thickly sliced into hunks. Layered it all evenly in a big iron skillet and poured the vinaigrette over the whole thing, along with salt and pepper. Baked for about 45 minutes at 400. Turned out great. Nothing was left over.
Beth, this was rollin. I hail from NOLA myself. Thanks for the recipe!
This is such a great recipe! I grew up in an eastern european home and never thought about roaring kielbasa, potatoes, and cabbage. The mustard dressing sent it over the edge!
Forgot to leave my five-star rating!
This is BY FAR my favorite Budget Bytes recipe! And I am so impressed with how cheap it is. Everything came out wonderfully crispy. Having made it twice now, I would caution not to overdo it when drizzling on the dressing – it’s strong tasting, so a little bit goes a long way. But WOW, I think I’ll be making this weekly!
I made this last night. Very good but this wasn’t even enough for two adults, let alone 4. I will definitely make again but will make a whole double second sheet. Thanks for the recipe-the mustard sauce really made it special!
This makes my little Polish heart happy. I can’t wait to try it.
I make a similar vinigaratte and use it on kielbasa, onion, pepper and potato pierogi.
Made this last night. I used a whole kielbasa and that felt like a good ratio of kielbasa to everything else. I think half would have been too little. I cut my potatoes really thin but they were still way behind on the browning than the kielbasa. By the time the potatoes were browning the kielbasa was getting burnt. I’d start the potatoes before the kielbasa or take the kielbasa out earlier. I think the recipe as written is only enough for 2 people. I made 2 pans with double the kielbasa and cabbage and that was enough for 2 people with a little bit leftover. I also started roasting on parchment paper but I didn’t know if that was getting in the way of the browning, so I dumped everything directly on the baking sheet.
It was pretty easy/tasty, and I really liked the mustard sauce.
I’m not sure if you’re new to Budget Btyes recipes but I’ve always felt like I need 1.5 – 2x the amount of meat suggested in the recipes here to make it something that feels like it has “enough” meat. I think I’ve seen the author say that she likes meals with light meat and/or less meat can really bring the cost down.
Thanks for the tips about the browning speed. I think I’ll cook 12oz of my Aldi Parkview Polska Kielbasa (saving the remaining 2oz for breakfast or something) and I’ll be sure to use 2 pans to make sure nothing is crowded.
Can I use a mustard powder in lieu of coarse mustard?
No, for this one you need the actual mustard because it has acidity that the powder does not have.
Hi Beth
Absolutely delicious quick cook meal. I was a little dubious about the sauce but it added so much flavor and was wonderful. Glad you mentioned horse radish as I added a little to the sauce. NUMMERS! I was out of potatoes so used broccoli which worked excellently.
Thanks Beth for a tasty, healthy meal!
I wouldn’t call this a “healthy” meal. Kielbasa is very high in fat & sodium.
Can I use Italian sausage instead of kielbasa?
I suggest using some sort of smoked sausage for this.
This was surprisingly delicious to me- I’m not a big sausage or cabbage fan, but it was SO good! It was the easiest recipe I have made in a long time. I picked up Fit & light turkey kielbasa at Aldi and they also had the course German mustard. Only problem for me was potatoes seemed to take longer to brown than everything else so I ended up taking some things off the pan and popping it in another 5 min for most of the potatoes, so make sure you slice them very thin. I served the vinegarette on the side. Will make again for sure!
Made this recipe last night and used the same kielbasa as you! Delicious!
I do something similar in a cast iron skillet, but this looks even easier! Love the vinaigrette, it’s the perfect touch.
I would have never thought to do this as a sheet pan dinner! This looks so good, especially those charred cabbage wedges
This recipe was amazing! My husband and I finished off that pan in no time at all :-) I love your site!
I just want to send a big THANK YOU for the time and effort you spend on your blog. I stumbled upon it and it has quickly become my favorite source for recipes. I love how simple you make cooking – it doesn’t have to be expensive or have an foreign name to be doable :)
You’re recipes have taken my family’s meals to a new level. Thank you very much!
Thank you, Brooke!
Love your recipes…will be making this today!
What’s the best way to store the unused 1/2 cabbage?
I wrap it tightly in plastic wrap; it keeps well like that for several weeks, sometimes even a month (though you may want to give the cut ends a fresh cut when using the rest, since the ends get a bit discolored over longer periods of time – I think it’s just oxidation like with cut apples). The plastic wrap keeps it from getting dried out, while not letting too much slime-inducing moisture collect (like a plastic bag would). I’ve found that method works great for a lot of fruits and vegetables, actually.
I usually just keep it in the produce bag from the store and try to use it in something else within a week. They do last quite a while in the fridge, but I find that they can sometimes start to taste chalky as they get older.
I have to try this one!!!
I love sheet pan meals! I typically see chicken as the protein, which is fine, but this definitely mixes it up while not breaking the bank!
This sounds FANTASTIC! I usually just do cabbage and kielbasa in a pan on the stove, but I love this option!
I think this will have to be on the menu this week :)
Any option to cabbage?
How about corn on the cob? It’s sweetness would go really well with the kielbasa and the potatoes.
What a great idea! Kielbasa and Cabbage with Potatoes was a staple growing up, but I love this modern roasted twist. :)
Yummy!!! Talk about comfort food to the max. I’m looking forward to making this recipe soon, but will have to increase the servings to six because I LOVE kielbasa sausage, cabbage and potatoes!!! :-)
My family makes a version of this several times a month with different veggies and meats. Our favorite is cauliflower, spring onion, and garlic cloves thrown in with chicken or some sort of sausage alongside carrots, sweet potatoes, parsnips or Patty pan squash.
Roast everything!!