More Easy, Homemade Cabbage Recipes
A Cabbage And Sausage Recipe To Cozy Up With, All Winter Long
This smoked sausage and cabbage sheet pan recipe gets extra heft from Yukon gold potatoes. Toss it all on a sheet pan, 30 minutes later, you’ve got the makings of a real weeknight dinner success story. This simple cabbage and sausage recipe is easy, balanced and relatively healthy — like all of our sheet pan recipes — but we wanted it to also be truly magical. So, after everything is roasted, you’ll drizzle all of that tender cabbage, potatoes and sausage with a creamy homemade sauce that’s bright with mustard, dill and a splash of cider vinegar.
Ingredients For Our Sheet Pan Cabbage And Sausage Recipe
1 green cabbage
Yukon gold potatoes
Extra-virgin olive oil
Sea salt
Kielbasa sausage. Kielbasa is also sometimes labeled as Polish sausage, and the two terms are interchangeable. One of the things that makes Kielbasa, or Polish sausage, unique is that it is smoked and therefore fully cooked when you buy it. Because of that, though, you can’t substitute any other sausage for the Kielbasa we call for in this recipe.
Mayonnaise or sour cream (sour cream will make the sauce a bit more tangy, while mayo will be milder and, depending on the brand, a bit sweeter)
Heavy cream (If you only have milk or half and half on hand, it’s OK to substitute)
Apple cider vinegar
Stone ground mustard
Caraway seeds
Dried dill
Paprika
Sugar
Fresh garlic
How To Make Cabbage & Sausage In The Oven
Prep the cabbage, sausage and potatoes! You’ll want to use your sturdiest chef’s knife to core the cabbage, and it’ll come in handy for the sausage, too.
Season. Gently toss the potatoes, cabbage with oil and salt on a rimmed sheet pan, and tuck the Polish sausage in between the ribbons of cabbage and potato pieces.
Bake! About 30 minutes, until everything looks delicious and ready to eat.
Make the creamy, zingy drizzle sauce. Grab your favorite little mixing bowl and whisk together the mayonnaise or sour cream, vinegar, mustard, caraway seeds, dill, paprika, sugar, and garlic.
Serve! Drizzle the smoked sausage, cabbage and potatoes with the cream sauce, and tuck in.
How To Store Leftover Cabbage & Sausage + Tips
You can store leftovers in the refrigerator for up to five days, but they’ll taste best the sooner you eat them. If you expect to have leftovers, you may want to serve the sauce on the side and reserve some sauce to drizzle over the leftovers when you eat them. We don’t recommend freezing this meal.
For the creamy dill-caraway sauce, it’s fine to mince the garlic but if you have a microplane grater, try grating the garlic clove right into the sauce mixture. The garlic will almost liquify as you grate it, and whisk seamlessly into the sauce.
More Quick One-Pan Sausage Recipes For Easy Weeknights
Who Knew A Simple Cabbage And Sausage Recipe Could Rock This Hard?
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!
