Kielbasa and Cabbage & Potatoes with Dill Vinaigrette

a bowl of sliced kielbasa with roasted potatoes and purple cabbage

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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.


Units Scale

Kielbasa, Cabbage & Potatoes

  • One kielbasa (weighing between 8 to 16 ounces), cut into 1/2-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
  • 1/3 to 1/2 cup olive oil, used to lightly coat the potatoes and cabbage
  • Salt and pepper for seasoning

Dill Vinaigrette

  • 1/2 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
  • 1/4 teaspoon salt




  1. 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.
  2. Scatter the potato pieces on one sheet-pan. Toss with a generous drizzle of olive oil. Season with salt and pepper.
  3. Put the sheet-pan of potatoes in the oven to give it a head-start. Set the timer for 20 minutes.
  4. While the potatoes are roasting, whisk together the vinaigrette and set it aside.
  5. 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.
  6. When the 20 minute timer goes off, stir the potatoes.
  7. Add the kielbasa slices to either the pan of potatoes or the pan of cabbage. (see notes below)
  8. 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.
  9. 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.
  10. Serve with the dill vinaigrette on the side or drizzled over the roasted vegetables. The vinaigrette is also delicious on a green salad.



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.