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