Sheet Pan Cabbage Potatoes and Sausage
Cabbage, potatoes, and smoked sausage roast together on a single sheet pan for a crispy, flavorful dinner with just 15 minutes of prep. This easy, budget-friendly comfort food meal is perfect for busy weeknights.
Servings 4 people
Calories 476kcal
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
Serving: 1/4 of the recipe | Calories: 476kcal | Carbohydrates: 45g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 49mg | Sodium: 1425mg | Potassium: 1164mg | Fiber: 10g | Sugar: 8g | Vitamin A: 332IU | Vitamin C: 103mg | Calcium: 166mg | Iron: 13mg