Sheet Pan Cabbage and Sausage Dinner
Description
The flavors of this recipe 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.
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Ingredients
Cabbage
- 2 tablespoons avocado or canola oil + more for brushing sheet pan
- 1 (1–2 lb.) head green cabbage
- 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 also works)
- ½ teaspoon black pepper
- Kosher salt
Instructions
- Heat oven to 500ºF with rack set in middle position. Brush a splash of oil on a sheet pan to coat.
- Quarter 1 head cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, flat side down, on prepared sheet pan. 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 pan. Brush second cut sides with remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cover sheet pan 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 sheet pan from oven and carefully remove foil, opening away from you to allow steam to escape out.
- Return sheet pan to oven and cook until cabbage begins to brown on underside, about 10 minutes.
- Remove sheet pan from oven. Using tongs and a thin metal spatula, flip each cabbage wedge. Scatter 12 ounces sliced kielbasa around cabbage then return to oven. Roast until edges of cabbage are browned and some leaves have crisped, another 10 minutes.
- Remove sheet pan 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 sheet pan 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
Sausage: 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 some boiling water.
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. This recipe and the flavors are inspired by a recipe from Ali Slagle for NYT Cooking.
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. This recipe and the flavors are inspired by a recipe from Ali Slagle for NYT Cooking.
Nutrition
Serving: 1/4 recipeCalories: 484kcalCarbohydrates: 14gProtein: 30gFat: 39gSaturated Fat: 8gCholesterol: 120mgSodium: 1208mgFiber: 4gSugar: 4.5g
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