Sheet Pan Cabbage Potatoes and Sausage

5 from 1 vote

Flavorful cabbage potatoes and sausage bake together on a single pan!

Course Dinner

Cuisine American

Keyword cabbage potatoes and sausage, sausage cabbage and potatoes, sausage potatoes cabbage, sausage with cabbage and potatoes

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 476kcal

Author Blair Lonergan

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

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.

- 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.