Cabbage, potatoes, and smoked sausage roast together on a single sheet pan until everything is crispy, golden, and full of flavor. With just 15 minutes of hands-on prep and a handful of pantry staples, this budget-friendly dinner is one of the easiest comfort food meals you can make on a busy weeknight.
If you love easy sausage and cabbage dinners, you’ll also want to try this stovetop sausage and cabbage or this dump-and-bake sausage and cabbage dinner for two more simple takes on the same great flavor combination.
Table of Contents
Before You Get Started
A few things to keep in mind before you fire up the oven:
- Use a fully cooked sausage like kielbasa or smoked sausage. This recipe is designed for pre-cooked sausage that just needs to brown, not raw sausage that requires thorough cooking. Polish kielbasa, turkey kielbasa, and smoked turkey sausage all work great.
- Cut potatoes into uniform, bite-size pieces. Baby gold or baby red potatoes are ideal since they don’t need peeling. Quarter average-size potatoes, halve the smallest ones, and cut larger ones into eighths so everything cooks evenly.
- Give everything room to spread out on the pan. Crowding the sheet pan leads to steaming instead of roasting. Use an extra-large rimmed baking sheet, or divide between two smaller pans if needed.
How to Make Sheet Pan Cabbage, Potatoes, and Sausage
This one-pan dinner comes together fast. You’ll prep everything in about 15 minutes, and then the oven does the rest.
Step 1: Mix the Seasoning and Coat the Potatoes and Sausage
Preheat your oven to 400°F and grease a large rimmed baking sheet (or line with foil or parchment paper for easy cleanup).
In a large bowl, whisk together the dry Italian dressing mix, ¼ cup olive oil, garlic powder, and black pepper. Add the halved potatoes and sliced sausage rounds, and toss until everything is well coated.
⇢ Coat the potatoes and sausage really well. The seasoned oil helps everything brown in the oven and keeps it from sticking to the pan.
Step 2: Arrange Everything on the Sheet Pan
Spread the seasoned potatoes and sausage in a single layer on one side of the prepared baking sheet. On the other half, arrange the cabbage wedges.
Drizzle the cabbage with the remaining tablespoon of olive oil and season with salt and pepper.
⇢ Hold off on salting the potatoes and sausage. The Italian dressing mix and sausage are both salty on their own, so taste the finished dish before adding any extra salt.
Step 3: Roast Until Golden and Crispy
Bake at 400°F for about 30 to 35 minutes, flipping the sausage and potatoes and turning the cabbage halfway through.
You’ll know it’s done when the potatoes are crispy on the outside and fork-tender, the sausage is nicely browned, and the cabbage edges are golden and slightly caramelized.
The cabbage might fall apart a bit when you flip it, and that’s perfectly fine. Those smaller pieces get extra crispy and sweet.
⇢ Garnish with fresh parsley (or rosemary or thyme) for a bright finishing touch. A sprinkle of crushed red pepper flakes adds a nice kick if you like a little heat.
Serving Suggestions
This is a complete meal on a single tray, so you don’t really need much on the side. That said, a loaf of crusty Dutch oven bread, a warm skillet of Southern cornbread, or a batch of Irish soda bread makes a great addition for soaking up any extra flavor from the pan. A simple side salad or steamed green vegetable rounds it out nicely if you want something fresh alongside.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over low heat on the stovetop until warmed through and crisp again, or microwave individual servings for about 1 minute.
Do not freeze this dish. The potatoes turn mushy and the cabbage becomes watery when thawed.
Recipe Variations
- Lower sodium option: Skip the Italian dressing mix and season with olive oil plus a blend of Italian seasoning, garlic powder, onion powder, and your favorite dried herbs.
- Add more veggies: Toss in sliced bell peppers, onion wedges, broccoli, or asparagus for extra color and nutrition.
- Switch up the sausage: Any fully cooked sausage works. Try pork smoked sausage, andouille for a Cajun twist, or beef smoked sausage.
- Swap the potatoes: Baby red potatoes are a great substitute. If using larger Yukon golds, dice them into bite-size pieces so they cook evenly.
Frequently Asked Questions
What kind of sausage works best for this recipe?
Any fully cooked (pre-cooked) sausage will work. Polish kielbasa, turkey kielbasa, and smoked sausage are our favorites. Andouille adds some Cajun heat if you want a spicier version. Just make sure you’re using a sausage that’s already cooked so it only needs to brown on the sheet pan.
Can I add other vegetables to the sheet pan?
Absolutely. Sliced bell peppers, onion wedges, and broccoli are all great additions. Just keep in mind that adding more vegetables means you may need a second baking sheet to avoid crowding, which would keep everything from crisping up.
More Sausage and Cabbage Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sheet Pan Cabbage Potatoes and Sausage
Equipment
Ingredients
- 1 (0.7 ounce) packet dry Italian dressing mix (such as Good Seasons brand) (just the dry seasoning; do not prepare the dressing)
- ¼ cup plus 1 tablespoon olive oil, divided
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper, plus more to taste
- 24 ounces baby gold potatoes, halved (or quartered for larger potatoes)
- 1 (13-14 ounce) package smoked sausage or kielbasa, sliced into ½-inch thick rounds
- ½ of a head of green cabbage, cored and sliced into wedges about 1-inch thick
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400°F. Grease an extra-large, rimmed baking sheet or spray with nonstick cooking spray. You can line the sheet pan with heavy duty aluminum foil or parchment paper before greasing for easy cleanup, if desired.
- In a large bowl, whisk together the dry Italian dressing mix, ¼ cup of the olive oil, garlic powder, and black pepper. Add the potatoes and sausage; toss to coat.
- Spread the potatoes, sausage, and any extra olive oil mixture in a single layer on the prepared baking sheet. Push them to the side to make room for the cabbage. Brush or rub the cabbage wedges with the remaining 1 tablespoon of olive oil. Season the cabbage with salt and pepper to taste.
- Roast in the preheated oven until the potatoes are tender and crispy, the sausage is nicely browned, and the cabbage is tender and golden on the edges, about 30-35 minutes, flipping halfway through. The cabbage might fall apart a bit when you turn it, but that’s fine!
- Garnish with chopped fresh parsley, if desired. Serve warm.
Notes
- Use a fully cooked sausage like kielbasa or smoked sausage. Polish kielbasa, turkey kielbasa, and smoked turkey sausage are all great options. Andouille adds Cajun heat for a spicier version.
- Cut potatoes into uniform, bite-size pieces for even cooking. Quarter average potatoes, halve the smallest, and cut larger ones into eighths.
- Use an extra-large rimmed baking sheet (or two smaller sheets) so ingredients have room to spread out and brown properly.
- Coat potatoes and sausage well in the olive oil and seasoning mixture. This helps everything brown, adds flavor, and prevents sticking.
- Wait to add salt to the potatoes and sausage until you taste the finished dish. The dressing mix and sausage are both salty, so you likely won’t need extra. Just season the cabbage with salt and pepper before roasting.
- Lower sodium option: Omit the Italian dressing mix and season with olive oil plus Italian seasoning (or a blend of garlic powder, onion powder, basil, oregano, and thyme).
- Add more veggies: Bell peppers, onion wedges, broccoli, or asparagus all roast well alongside the other ingredients.
- Baby red potatoes can be substituted for baby gold potatoes. No need to peel them. If using larger Yukon golds, dice into bite-size pieces.
- Don’t want to wash an extra bowl? Use a large zip-top bag to mix the olive oil, seasoning, sausage, and potatoes.
- Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over low heat for best results, or microwave individual servings for about 1 minute.
- Do not freeze. The potato texture turns mushy and the cabbage becomes watery when thawed.
- Garnish with fresh parsley, rosemary, or thyme. Add crushed red pepper flakes if you like it spicy.
Nutrition
Originally published in February, 2024, this post was updated in March, 2026.
Great recipe! Easy! Did not use the seasoning packet, but snipped some fresh herbs (my parsley is going crazy) and minced some garlic, salt and pepper. Husband loved it. I used two separate pans.
Thank you! We’re glad you were able to make it work for you and enjoyed the recipe.
Yum! I made this with impossible sausage but any meat substitute sausage will be great. Thank you!
We’re so glad you enjoyed it! Thank you for trying it out and taking the time to leave a review.