This easy sheet-pan recipe combines three ingredients that are absolutely perfect together: kielbasa, cabbage and potatoes. The smoky, seasoned sausage pairs perfectly with crispy potatoes and tender roasted cabbage.
Served on the side is a zippy dill and mustard vinaigrette that you're going to love! Drizzle a little bit over the potatoes and cabbage and use the remaining vinaigrette to dress a side salad. It's a simple and satisfying dinner.
The convenience of kielbasa can't be beat. Store-bought vacuum-sealed packages of pre-cooked kielbasa usually stay fresh for several months, so you can keep it on hand for a night when you really need a quick dinner.
Another easy dinner recipe is kielbasa and sauerkraut with onions and a splash of hard cider.
Because kielbasa is already cooked, you just need to re-heat the sausage. This can be done in the oven, on the stove or in the microwave. For detailed cooking instructions, check out this recipe that explains How to Cook Kielbasa.
This particular recipe roasts kielbasa in the oven, which browns the sausage and gives the skin a snappy, crispy texture.
Warning - you might find yourself standing in the kitchen, plucking slices of juicy sausage and warm potato directly off the sheet-pan! This comfort food is hard to resist.
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Ingredients
The three main ingredients for this recipe are kielbasa, cabbage and potatoes. Simple and satisfying!
The additional ingredients are whisked together to make dill vinaigrette. The vinaigrette is optional, but adds amazing flavor to the meal. You can drizzle the vinaigrette over the kielbasa, cabbage and potatoes or serve it with a salad on the side.
Kielbasa: Buy your favorite brand, whether it's made from pork or turkey. Every brand has a different flavor; some are very smoky, some are slightly sweet and some are spicy.
Cabbage: Both green and purple cabbage work well. Purple cabbage adds a nice burst of color to the dish.
Potatoes: Yukon gold or red potatoes have a nice texture for roasting and you can decide whether or not to leave the skin on. You can also use fingerling potatoes or small purple potatoes, which only need to be cut in half or quarters. Small creamer potatoes are the most convenient because they don't have to be cut.
Dill Vinaigrette: This versatile salad dressing is made from olive oil, apple cider vinegar, Dijon mustard, shallot, fresh dill, honey and a pinch of salt.
Step-by-Step Instructions
This entire meal can be roasted on sheet-pans, as long as the timing is right. You want each ingredient to be perfectly cooked and ready at the same time.
Step 1: Lightly toss 1-inch pieces of potato with olive oil and season with salt & pepper. Start roasting the potatoes 20 minutes ahead of the cabbage and sausage.
Step 2: Halve, core and cut the cabbage into ½-inch thick slices. Drizzle lightly with olive oil and sprinkle with salt.
Step 3: The sliced kielbasa can be added to the sheet-pan with cabbage or the potatoes. Continue roasting the potatoes, cabbage and sausage for 20 to 30 more minutes, until everything is done to your liking.
Step 4: Whisk together the dill vinaigrette. Drizzle over the roasted sausage and vegetables, or serve with a green salad.
FAQ About this Recipe
No, you can use any type of pre-cooked sausage for this recipe.
Yes, you can double the whole recipe or a single ingredient, like using two kielbasa instead of one to add more meat.
The cooking times stay the same. Just make sure to use 3 or 4 sheet-pans so that the ingredients are evenly spread out and not crowded onto 1 or 2 sheet-pans. Crowded ingredients won't brown and roast evenly.
You should, because it's delicious, but you don't have to make the dill vinaigrette. The vinaigrette is optional and the dinner is still flavorful and delicious without it.
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📖 Recipe
Kielbasa and Cabbage & Potatoes with Dill Vinaigrette
This easy sheet-pan recipe combines three ingredients that are absolutely made to be together: kielbasa, cabbage and potatoes.
The zippy dill and mustard vinaigrette is served on the side, either drizzled over the potatoes and cabbage or over a green salad on the side.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: sheet-pan meals
- Method: roasting
- Cuisine: Polish
Ingredients
Kielbasa, Cabbage & Potatoes
- One kielbasa (weighing between 8 to 16 ounces), cut into ½-inch thick pieces
- 1 small to medium head cabbage (green or purple)
- 2 pounds red or yellow potatoes, peeled or unpeeled, cut into 1-inch chunks
- ⅓ to ½ cup olive oil, used to lightly coat the potatoes and cabbage
- Salt and pepper for seasoning
Dill Vinaigrette
- ½ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoon finely chopped dill
- 1 teaspoon honey
- ¼ teaspoon salt
Instructions
- Heat the oven to 425 degrees. Set out two sheet-pans. If your cabbage is larger, you might need 3 sheet-pans. Line the pans with parchment for easier clean-up.
- Scatter the potato pieces on one sheet-pan. Toss with a generous drizzle of olive oil. Season with salt and pepper.
- Put the sheet-pan of potatoes in the oven to give it a head-start. Set the timer for 20 minutes.
- While the potatoes are roasting, whisk together the vinaigrette and set it aside.
- Carefully pick up the cabbage slices and lay them in one layer on the second sheet-pan (see a photo in the “step-by-step instructions” section of the blog post). You might need to use a third sheet-pan so that the cabbage slices can be spread out in one layer. Drizzle or brush the cabbage lightly with olive oil. Season with salt and pepper.
- When the 20 minute timer goes off, stir the potatoes.
- Add the kielbasa slices to either the pan of potatoes or the pan of cabbage. (see notes below)
- Roast all of the sheet-pans for an additional 20 to 30 minutes, until everything is roasted to your liking. Stir the potatoes once or twice, but leave the cabbage alone while it roasts, so it gets crispy around the edges.
- The total cooking time will vary, depending on how your oven cooks and how well-done you like your sausage and veggies. You’ll know the meal is ready when the potatoes are golden brown and tender, the cabbage is tender and nicely browned around the edges and the kielbasa is warmed through and the skin is crispy.
- Serve with the dill vinaigrette on the side or drizzled over the roasted vegetables. The vinaigrette is also delicious on a green salad.
Notes
This video show how to core cabbage. However, I prefer to use a small pairing knife, rather than a large chef's knife, to do the job.
You can add the kielbasa to either the cabbage or the potato sheet-pan. I've learned that I prefer to add the sausage to the potatoes, because the potatoes soak up the flavor and oil from the kielbasa really well. The cabbage tastes more fresh, tender and crispy around the edges when it's roasted alone.
Don't use too much olive oil to roast the potatoes and cabbage, especially if you're planning to serve the dill vinaigrette. Otherwise, the meal will get too oily.
If you like your kielbasa less roasted and crispy around the edges, then roast it for only 15 minutes in the oven. You can also leave the kielbasa whole instead of slicing it, which will keep it softer and juicier.
Keywords: kielbasa and cabbage, kielbasa and potatoes, dill vinaigrette
Jenny
An easy dinner and a delicious vinaigrette!
★★★★★