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.
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. 🙌
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.