Sheet Pan Cabbage Potatoes and Sausage
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5.0
6 reviews
Excellent
Sheet Pan Cabbage Potatoes and Sausage
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Flavorful cabbage potatoes and sausage bake together on a single pan!
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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
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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.
Equipments used:
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.
- 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.
- 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.
- 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!
- 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.
- 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.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
476kcal
(24%)
Carbohydrates
45g
(15%)
Protein
19g
(38%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
49mg
(16%)
Sodium
1135mg
(47%)
Potassium
1164mg
(33%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
332IU
(7%)
Vitamin C
103mg
(114%)
Calcium
166mg
(17%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 476kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 49mg | 16% |
| Sodium | 1135mg | 47% |
| Potassium | 1164mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 103mg | 114% |
| Calcium | 166mg | 17% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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