If you’re in need a tried and true dinner recipe, this Cabbage and Sausage Recipe is it. The flavors are classic—cabbage, sausage and mustard—with a fresh upgrade from a tangy herb sauce. This one pan dinner is easy to prep, easy to cook (the oven does all the heavy lifting) and quick to clean up.
Cabbage is one of my favorite vegetables to cook with. It’s incredibly versatile and can be used in all kinds of raw and cooked applications. Cabbage is an ideal vegetable for high-heat cooking, case in point being my Charred Cabbage.
But it’s also great shredded really fine and used to make a Cabbage Salad or added into the filling of Beef Enchiladas. It’s also a great candidate for soup—Beef and Cabbage Soup being one of my favorites.
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Easy One Pan Cabbage and Sausage Recipe
This sheet pan cabbage and sausage dinner is a great example of how cabbage can take center stage in a recipe. Large wedges of cabbage get steam-roasted (roasted on a sheet pan covered tightly with foil) before slices of sausage are added and the entire pan gets roasted until everything takes on a deep golden color.
The dish is finished off with creamy white beans and a simple, yet spectacular sauce made with loads of herbs, shallot, olive oil and grainy mustard. Each bite has a lovely balance of texture and flavor.
How to Make This Recipe
- Steam-Roast Cabbage Wedges
Steam-roast is not a technical term but it does describe the cooking process of the cabbage.
The first step is to arrange large wedges of cabbage on a sheet pan and brush them thoroughly with oil. Season them well with salt and pepper and then tightly cover with foil.
While roasting at a high temperature in the oven, the foil will trap moisture and steam the cabbage. This will soften the cabbage before it is uncovered and roasted until browned.
- Add the Sausage (Kielbasa)
Remove the foil from the sheet pan and scatter the kielbasa over top. Return the sheet pan to the oven and cook until the cabbage and the sausage are nicely browned.
- Make the Sauce
While the cabbage and sausage are cooking, whisk together the olive oil, vinegar, shallot, herbs, mustard, salt, sugar and pepper. Give it a taste and adjust the seasoning to your preference. Set the sauce aside.
- Add the Beans
Remove the sheet pan from the oven and turn the oven off. Scatter the beans over top then return the pan back to the oven just to warm the beans through, about 5 minutes.
- Drizzle Sauce Over Top and Serve
Spoon most of herby sauce over the cabbage, sausage and beans and serve with any additional sauce on the side.
Pro Tips from Lauren
- Feel free to use any link sausage you like. I prefer beef or turkey kielbasa but you can also use chicken sausage. If you’re using uncooked sausage, I recommend either roasting it with the cabbage from the start or pre-cooking it in boiling water.
- Instead of slicing the sausage, you can keep it in link form. This will work especially well with chicken sausages.
- I do not recommend using chickpeas instead of cannellini or navy beans. They are too firm and will dry out in the oven.
- Once you add the beans to the baking sheet, add them to the warm, but turned off, oven and allow the beans to warm through. This should just take 5 minutes. Any longer and the beans will dry out.
- I recommend mincing the shallot and letting is soak in cold water before draining and adding to the sauce. This will wash off the harsh flavor that tends to stick around too long.
Storage Information
Cabbage and Sausage stores really well! Store leftovers in an airtight container in the refrigerator for up to 4 days. I usually reheat in the microwave but you can also reheat on the stove top. The sauce will last up to 1 week stored in an airtight container in the refrigerator.
FAQ: What vinegar can I use in place of apple cider vinegar?
You can use white wine vinegar, red wine vinegar, or champagne vinegar.
Cabbage Recipes to Try Next
Cabbage and Sausage Recipe
Description
Ingredients
Cabbage
- 2 tablespoons avocado or canola oil + more for brushing sheetpan
- 1 head green cabbage (1–2 pounds)
- 1 (12-ounce) package kielbasa (turkey or beef), cut into ½-inch-thick slices
- 1 (15-ounce) can white beans, drained and rinsed (cannellini beans or navy beans)
Dressing
- ½ large shallot, finely chopped (~¼ cup)
- ⅓ cup finely chopped tender herbs such as dill, parsley, cilantro and/or chives
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- ½ teaspoon sugar (honey or agave will also work)
- ½ teaspoon black pepper
- Kosher salt
Instructions
- Heat oven to 500ºF with rack set in middle position. Brush a splash of oil on a baking sheet to coat.
- Quarter 1 head cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, flat side down, on rimmed baking sheet. Brush 1 tablespoon oil on exposed cut sides of wedges and sprinkle with ½ teaspoon kosher salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cover sheet tightly with aluminum foil and roast for 10 minutes.
- Meanwhile, add ½ minced shallot to a small bowl; cover in cold water and set aside.
- Remove foil, opening away from you and allowing steam to escape away from you.
- Continue to cook until cabbage wedges begin to brown on underside, about 10 minutes.
- Remove sheetpan from oven. Using tongs and thin metal spatula, flip each wedge. Scatter 12 ounces sliced kielbasa over and around wedges then return to oven. Roast until edges of cabbage are browned and some leaves have crisped, another 10 minutes.
- Remove sheetpan from oven and top with 1 can drained beans. Return sheet pan to oven and allow beans to warm through while preparing herb dressing (if you’ve already made the dressing, keep sheetpan in oven for 5 minutes before topping with dressing and serving).
- Meanwhile, drain minced shallot; add shallot to a liquid measure cup. Add ⅓ cup chopped herbs, ¼ cup olive oil, 3 tablespoons vinegar, 1 tablespoon whole-grain mustard, 2 teaspoons Dijon, ½ teaspoon sugar, and ¼ teaspoon pepper; whisk to combine then season to taste with salt.
- Remove sheet pan from oven and spoon herb mixture in dollops over top; serve immediately.
Equipment
Notes
Instead of slicing the sausage, you can keep it in link form. This will work especially well with chicken sausages. Beans: I do not recommend using chickpeas instead of cannellini or navy beans. They are too firm and will dry out in the oven.
Once you add the beans to the baking sheet, add them to the warm, but turned off, oven and allow the beans to warm through. This should just take 5 minutes. Any longer and the beans will dry out. Shallot: I recommend mincing the shallot and letting is soak in cold water before draining and adding to the sauce. This will wash off the harsh flavor that tends to stick around too long. Storage: Cabbage and Sausage stores really well! Store leftovers in an airtight container in the refrigerator for up to 4 days. I usually reheat in the microwave but you can also reheat on the stove top. The sauce will last up to 1 week stored in an airtight container in the refrigerator.
Growing up outside of Pittsburgh, I ate a lot of kielbasa and cabbage, staple foods found in an area with a large Eastern European population residing there. I didn’t appreciate these much as a child, but as an adult now living in California, I often find myself craving these nostalgic comforts of home. This came across my TikTok FYP today and I was intrigued – a new, modernized, and bright version of a childhood classic. That vinaigrette is a game changer for this dish, and being able to make it in the oven all on one sheet pan and have it from prep to table in under 45 minutes… you’ve made our Pittsburgh Yinzer hearts and bellies so very happy. This will become a regular meal in our home.
Hi Jenn! This just made my day. I’m so glad this satisfied the nostalgic craving of home! And that it was easy and quick to throw together. It’s such a treat when something feels modern and elevated while also being realistic for weeknights.