Sheet Pan Sausage and Cabbage
Smoked sausage, green cabbage wedges, baby potatoes, and onion all roasted on one pan at 425°F until golden and caramelized, then finished with a Dijon mustard and apple cider vinegar drizzle that makes the whole thing taste like we actually planned it. One pan, 50 minutes, and proof that cabbage has been misunderstood this whole time.
Servings: 6
Calories: 341kcal
Ingredients
- 12 ounces smoked sausage sliced (about 3 cups)
- 1 medium green cabbage cut into wedges (about 8 cups)
- 1 pound baby potatoes halved (about 4 cups)
- 1 medium onion cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the 12 ounces sliced smoked sausage, 1 medium cabbage cut into wedges, 1 pound halved baby potatoes, and 1 medium onion cut into wedges. Drizzle with 3 tablespoons olive oil and toss to coat everything evenly.
- Season with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder. Toss again until well coated. Spread everything out on the baking sheet in a single layer. Do not overcrowd the pan or it will steam instead of roast.
- Roast for 25 minutes, then remove from the oven and toss everything. Return to the oven and roast for another 10 to 15 minutes, until the potatoes are tender and the cabbage and sausage are browned at the edges.
- In a small bowl, mix 1 tablespoon Dijon mustard with 1 tablespoon apple cider vinegar.
- Drizzle the mustard mixture over the hot sausage and cabbage and toss lightly before serving.
Notes
- Single layer on the pan, no exceptions. If things are piled on top of each other the vegetables will steam instead of roast and we will end up with soft, pale cabbage that proves all the cabbage haters right. Use a large sheet pan. If everything does not fit in a single layer, use two pans.
- Cut the cabbage into wedges, not shreds. Wedges hold together during roasting and give us those caramelized edges on the flat surfaces. Shredded cabbage steams, wilts, and does nothing interesting. Wedges. Always wedges. The whole point of this recipe depends on it.
- Add the Dijon drizzle right out of the oven, never before. If it goes on before roasting the vinegar evaporates and the mustard burns. It needs to go on hot, fresh out of the oven, right before serving. That drizzle is the whole reason this dish tastes the way it does. Do not skip it and do not add it early.
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 26g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 929mg | Potassium: 733mg | Fiber: 6g | Sugar: 6g | Vitamin A: 318IU | Vitamin C: 72mg | Calcium: 82mg | Iron: 2mg
