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. 🙌
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.