I stumbled upon this recipe for a one-pan roasted kielbasa and cabbage dinner while searching for something quick yet soulful for those hectic weeknights—like a culinary hug after a long day. The sizzling of the sausage as it crisps up in the oven, mingling with the earthy aroma of caramelized cabbage, is like a comforting symphony that fills the kitchen. It’s as if the dish itself whispers, “Relax, I’ve got dinner covered,” and suddenly, the world outside the kitchen door seems a little less overwhelming.
Steps
- Preheat your oven to 400ºF. Prepare the vinaigrette by whisking together olive oil, red wine vinegar, mustard, crushed garlic, salt, and freshly cracked pepper in a small bowl, then set aside.
- Cut the kielbasa into 1/4-inch slices. Thoroughly wash the baby red potatoes and slice them into the same thickness. Place both kielbasa and potatoes on a large baking sheet, drizzle with olive oil, and toss until well coated. Season with a pinch of salt and pepper.
- Remove any damaged leaves from the cabbage head, and cut the cabbage in half, reserving one half for another use. Remove the stem and slice the remaining half into 1-inch wide pieces, then halve those slices.
- Arrange the cabbage pieces on the baking sheet with the kielbasa and potatoes, ensuring they lay flat. Brush the cabbage with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 20 minutes, then remove and carefully flip the ingredients to ensure even browning. Return to the oven for another 10-15 minutes until the cabbage is tender with slightly browned edges and the kielbasa and potatoes are well browned.
- Once out of the oven, garnish with chopped fresh parsley and drizzle with the mustard vinaigrette. Serve warm.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon stone ground or whole grain mustard (Dijon mustard can be substituted)
- 1 small clove garlic, crushed or minced
- 1/4 teaspoon salt
- Freshly cracked pepper to taste
- 1/2 pound kielbasa or smoked sausage
- 1 pound baby red potatoes
- 1/2 head of cabbage (approximately 1.5 pounds)
- 2 tablespoons olive oil, divided
- Pinch of salt and pepper
- Handful of chopped fresh parsley
Nutritional Values
Calories: 988.8kcal | Carbohydrates: 61.6g | Protein: 21.5g | Fat: 75.34g | Sodium: 2015.2mg | Fiber: 12.96g
FAQ
- Can I substitute kielbasa with another type of sausage?
- Yes, you can substitute kielbasa with any smoked sausage. The smokiness is key to the recipe’s flavor, so avoid using fresh sausage.
- Is it possible to double the recipe for a larger serving?
- You can double the recipe, but it’s best to use two separate baking sheets to ensure everything cooks evenly and doesn’t end up soggy. You might not need to double the vinaigrette as there may be some leftover.
- What if I prefer cooking in a skillet instead of a sheet pan?
- If you prefer using a skillet, you can try a similar recipe: Kielbasa and Cabbage Skillet.
- Can I use a different type of mustard for the vinaigrette?
- Yes, Dijon mustard can be used as a substitute if you don’t have stone ground or whole grain mustard.
- What should I do with the leftover half of the cabbage?
- You can reserve the unused half of the cabbage for a different recipe or use it to make another batch later.
Tips
- Opt for a Smoky Sausage: When selecting your sausage, prioritize a smoked variety. The smoky flavor is crucial for enhancing the overall taste and cohesion of the dish. Avoid using fresh sausages as they won’t contribute the same depth of flavor.
- Avoid Overcrowding the Pan: If you’re doubling the recipe, make sure to use two baking sheets. This ensures that each ingredient has ample space to roast properly, preventing soggy vegetables and ensuring they brown nicely.
- Prepare the Vinaigrette Early: Mix the mustard vinaigrette at the beginning of the preparation. This allows the flavors to meld together, enhancing the taste when drizzled over the finished dish.
- Flip for Even Browning: Halfway through roasting, carefully flip the kielbasa, potatoes, and cabbage to ensure even browning on all sides. Don’t worry if the cabbage falls apart slightly during this process; it will still taste great.
Equipment
- Large Baking Sheet: A large, rimmed baking sheet is essential for roasting the ingredients evenly.
- Small Mixing Bowl: Required for whisking together the ingredients for the mustard vinaigrette.
