An easy budget-friendly, weeknight dinner that’s packed with hearty winter veggies and flavor. The best part, aside from the taste, is that clean up is a breeze when you line the pan with parchment paper or a silicone baking mat.
Hearty veggies for the win.
While spring is still a few weeks away I wanted to sneak in one last recipe that features hearty, winter vegetables before we all go crazy for those seductively thin spears of asparagus, tender spring peas, and crisp lettuces. Don’t get me wrong, I’m totally ready for them to start showing up at my local farmers market but part of me will miss the magic and comfort of a pan of well-roasted root veggies.
Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.
This Sheet Pan Kielbasa, Cabbage and Potatoes recipe is exactly what I’d hoped it would be the first time I made it. I think the only one more excited about it was my husband, who couldn’t wait for it to hit the table. While he’ll eat anything I put in front of him, including all the veggies, deep down he’s a meat and potatoes kind of guy who looks at a plate of Bangers and Mash like I look at a cup of coffee. Full of longing and adoration.
It probably goes without saying that this meal was a huge hit with him. Our kids weren’t quite as psyched about it being cabbage-averse but they still enjoyed the kielbasa and crispy potatoes and let me enjoy that perfectly roasted, slightly sweet, crispy-on-the-edges purple cabbage.
How to Prep this Meal Ahead
One of my favorite things about sheet pan meals, other than their easy clean-up, is that you can easily prep all of the ingredients ahead of time and store them in the fridge until it’s time to cook.
Not only does this make it easy to put a meal on the table on busy weeknights, it means that you’re getting a hot, fresh meal. While I don’t mind reheated food, I prefer it fresh especially when it comes to roasted vegetables. I want those crispy edges!
Prep Ahead Tips:
- Slice the potatoes and onions and place them in a large zip-top bag or a container with a lid.
- Add the minced garlic and thyme.
- Slice the cabbage into wedges and carefully place them inside the bag or container so that their leaves do no separate (i.e. keep those wedges intact).
- Refrigerate until ready to bake.
- The kielbasa can be kept in its original package until you’re ready to use it then sliced as you wait for the oven to preheat.
Other life-changing advice.
The first time I tested this Sheet Pan Kielbasa, Cabbage, and Potatoes, I just tossed the potatoes and onions with oil and salt and pepper on the pan then added the cabbage wedges and kielbasa. While it was ridiculously simple to do, it didn’t yield the most favorable results for two reasons:
- Failure to spend 59 seconds flipping all of the potatoes cut-side down meant that many of them did not get crispy on the bottom because they were not in contact with the hot pan, and
- Plunking the cabbage down willy-nilly on top of said potatoes meant that those potatoes under the cabbage basically steamed rather than roasted.
While it was still good, there were too few crispy roasted bits for my liking. To remedy this, I took the time (while the oven fully preheated) to flip those taters and carefully nestle the cabbage in alongside them so that it too would have one side in contact with the pan. And then I resisted the urge to flip or stir anything halfway through the cooking time which resulted in, you guessed it, all the crispy edges.
I mean, c’mon.
Just look at those gorgeous starchy specimens and root veggie deliciousness. Piled high with perfectly roasted cabbage, sweet onions, and kielbasa this meal will definitely not disappoint especially when paired with some spicy brown mustard. THIS is the place where humble meets budget-friendly meets delicious!
- 1 (14-16 ounce) uncured kielbasa (no sugar added for Whole30), cut into 4 pieces
- 1 lb. fingerling potatoes (or small potatoes), halved lengthwise
- 1 small purple cabbage (~ 2 lbs.), outer leaves and core removed and cut into eight (8) wedges
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 ½ Tbsp. oil or cooking fat of choice
- Salt and black pepper
- Several sprigs of fresh thyme or ¾ tsp. dried thyme
- Spicy brown or Dijon mustard for serving, optional
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place potatoes, onion, garlic, and cabbage on the baking sheet, being careful not to separate the leaves of each cabbage wedges. Drizzle with oil. Gently toss the potatoes, onions, and garlic with oil and carefully rub the oil over the surface of the cabbage wedges.
- Turn potatoes cut-side down. Arrange kielbasa over potatoes and onions. Sprinkle all with salt and pepper and nestle thyme sprigs into the veggies. If using dried thyme, sprinkle over the veggies along with the salt and pepper.
- Place pan in preheated oven and bake 45-55 minutes, rotating pan halfway through the baking time, or until potatoes are tender and golden brown on their undersides.
- Remove from the oven, serve with mustard if desired.
- Serving Size: 1/4th recipe
- Calories: 560
- Sugar: 11g
- Sodium: 969mg
- Fat: 29g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 27g
Pin it now & Make it later!
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!