Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
You can’t beat the ease of a one-pan dinner! Here the cabbage, potatoes, and sausage cook together on a single tray until they’re crisp, golden brown, and flavorful.
Table of Contents
If you’re looking for even more sheet pan dinners, try this honey glazed salmon with broccoli, orange marmalade chicken with zucchini, a tray of sheet pan herb-roasted chicken and veggies, bbq sheet pan chicken and veggies, and these sheet pan chicken fajitas, too!
Why You’ll Love this Cabbage Potatoes and Sausage Recipe
- One Pan. Everyone appreciates a meal that cooks on a single tray, which means fewer dishes to wash at the end.
- Easy. This dinner comes together with just a handful of kitchen basics like spices, olive oil, potatoes, sausage, and cabbage. Pop it in the oven and your job is done.
- Flavorful. It might be easy, but the meal tastes complex and satisfying, thanks to a combination of sweet (hello, roasted cabbage!), salty, and savory ingredients.
- Affordable. These budget-friendly ingredients get a hearty meal on the table without breaking the bank.
Ingredients
This is just a quick overview of the ingredients that you’ll need for cabbage potatoes and sausage in the oven. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Dry Italian salad dressing mix: just the dry seasoning — do not prepare the dressing according to package directions. We use Good Seasons brand.
- Olive oil: helps the ingredients brown in the oven, adds great flavor, and prevents the ingredients from sticking to the pan.
- Garlic powder: for savory flavor.
- Kosher salt and ground black pepper: enhance the flavors of the other ingredients.
- Baby gold potatoes: you can also substitute with baby red potatoes. The smaller baby potatoes do not need to be peeled, and they can be easily halved or quartered into bite-size pieces.
- Sausage: we like Polish kielbasa, turkey kielbasa, or smoked turkey sausage, but you can substitute with smoked pork sausage, or use a different fully-cooked sausage like andouille.
- Cabbage: pairs so well with the sausage and potatoes. The cabbage becomes tender and slightly sweet when it roasts in the oven.
How to Cook Cabbage Potatoes and Sausage on a Sheet Pan
You’ll have crispy potatoes, tender sweet cabbage, and browned sausage on a single sheet pan with just 15 minutes of prep! It’s an easy recipe that the whole family will love. Plus, not too many dishes to wash at the end. Can’t beat that!
You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Whisk together the olive oil and seasoning.
- Stir the potatoes and sausage in the seasoned olive oil to coat.
- Spread the sausage and potatoes on one half of a sheet pan.
- Arrange the cabbage on the other half of the pan, drizzle with olive oil, and sprinkle with salt and pepper.
- Bake for about 30 minutes, flipping halfway through.
Serving Suggestions
You’ve basically got a complete meal on a single tray, so you don’t really need to add any extra sides. That said, you can round out the meal with a loaf of Irish soda bread, molasses oatmeal soda bread, rice or noodles, a skillet of cornbread, a loaf of crusty Dutch oven bread, cranberry walnut no-knead bread, or a batch of one-bowl pumpkin muffins.
Preparation and Storage Tips
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a large skillet over low heat on the stovetop until warmed through and crisp again. You can also reheat individual servings in the microwave for about 1 minute.
Do not freeze the leftovers, since the texture of the potatoes will be mushy and the cabbage will be watery when thawed.
Recipe Variations
- If you prefer to control the sodium in your dish, you can omit the Italian salad dressing mix and instead season the potatoes and sausage with olive oil and a blend of your favorite herbs and spices, such as Italian seasoning or a combination of garlic powder, onion powder, basil, oregano, chives, rosemary, and thyme.
- If you don’t want to wash an extra bowl, use a large Ziploc bag to mix together the olive oil, seasoning, sausage, and potatoes.
- Substitute baby red potatoes for the baby gold potatoes. These baby potatoes have a thin skin, so there’s no need to peel them before roasting. If using larger Yukon gold potatoes, you’ll need to dice them into bite-size pieces.
- Just about any fully-cooked sausage will work in this recipe. We like turkey kielbasa or smoked turkey sausage, but you can substitute with pork smoked sausage, beef smoked sausage, or use a different fully-cooked sausage like regular Polish sausage (kielbasa) or andouille.
- Add more veggies to the sheet pan. Try sliced green bell pepper, red bell pepper, onions, broccoli, asparagus, or a mix of colored sweet bell peppers.
Tips for the Best Sausage Cabbage and Potatoes
- Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the sausage and veggies cook faster and brown in the oven.
- Dice the baby potatoes into uniform bite-size pieces so that they cook evenly and become tender in the oven. An average size baby potato should be quartered, very small potatoes can be halved, and larger baby potatoes can be cut into eighths.
- Coat the potatoes and sausage really well in the olive oil and seasoning mixture. This will help the ingredients brown, prevent them from sticking to the pan, and add great flavor.
- Wait to season the sausage and potatoes with salt until you taste the meal at the very end. The salad dressing mix has salt in it, and the sausage is naturally salty, so you likely won’t need any extra salt. Just a little bit of salt and pepper on the cabbage might just be plenty!
- Garnish with chopped fresh parsley (or other fresh herbs like rosemary or thyme) for a bright finishing touch. If you like it spicy, add some crushed red pepper flakes.
More Sausage Recipes to Try
Dump-and-Bake Sausage and Cabbage Dinner
55 minutes mins
Sheet Pan Gnocchi with Sausage
40 minutes mins
Crockpot Gumbo with Chicken, Sausage, & Shrimp
4 hours hrs 30 minutes mins
Sheet Pan Cabbage Potatoes and Sausage
Equipment
Ingredients
- 1 (0.7 ounce) packet dry Italian dressing mix (such as Good Seasons brand)
- 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 the 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 some room for the cabbage on the tray as well. Brush or rub the cabbage with the remaining 1 tablespoon of olive oil. Season the cabbage with salt and pepper to taste.
- Roast the potatoes, sausage, and cabbage in the preheated oven until the potatoes are tender, 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.
Notes
-
- Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the sausage and veggies cook faster and brown in the oven.
-
- Dice the baby potatoes into uniform bite-size pieces so that they cook evenly and become tender in the oven. An average size baby potato should be quartered, very small potatoes can be halved, and larger baby potatoes can be cut into eighths.
-
- Coat the potatoes and sausage really well in the olive oil and seasoning mixture. This will help the ingredients brown, prevent them from sticking to the pan, and add great flavor.
-
- Wait to season the sausage and potatoes with salt until you taste the meal at the very end. The salad dressing mix has salt in it, and the sausage is naturally salty, so you likely won’t need any extra salt. Just a little bit of salt and pepper on the cabbage might just be plenty!
-
- Garnish with chopped fresh parsley (or other fresh herbs like rosemary or thyme) for a bright finishing touch. If you like it spicy, add some crushed red pepper flakes.
- If you prefer to control the sodium in your dish, you can omit the Italian salad dressing mix and instead season the potatoes and sausage with olive oil and a blend of your favorite herbs and spices, such as Italian seasoning or a combination of garlic powder, onion powder, basil, oregano, chives, rosemary, and thyme.
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.