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. 🙌
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!