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.
See how we calculate recipe costs here.
Notes
Nutrition
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 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.