Include in Print View:

Sheet Pan Kielbasa, Cabbage, and Apples

Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Difficulty: Beginner
Servings: 4
Best Season: Fall, Winter
Description

This low-effort dinner setup roasts thick slices of garlicky Polish sausage alongside charred green cabbage wedge cuts and crisp autumn fruit. High heat caramelizes the natural sugars in the produce while rendering the rich sausage fats directly into the pan. It delivers a deeply satisfying, full-plate meal with virtually zero cleanup required.

Ingredients
  • 1 package Kielbasa, cut into 1-inch thick rounds
  • 1/2 lb small baby Yukon Gold potatoes , halved (1.25" diameter)
  • 1/2 head Small green cabbage, cut into 4 wedges with core intact
  • 2 EA Honeycrisp apples, cored and cut into 8 wedges each
  • 3 Tbsp Avocado oil or olive oil, divided
  • 1 Tbsp Dijon mustard
  • 1 tsp Caraway seeds
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • ¼ cup Stone ground mustard
  • 2 Tbsp Pure maple syrup
  • 2 Tbsp Apple cider vinegar
  • 2 Tbsp Melted unsalted butter
Instructions
  1. 1
    Preheat oven to 450°F (232°C).
  2. 2
    Brush 1 Tbsp of avocado or olive oil evenly over a bare metal sheet pan.
  3. 3
    Whisk remaining 2 Tbsp oil, Dijon mustard, caraway seeds, kosher salt, and black pepper in a large mixing bowl.
  4. 4
    Add raw halved potatoes, cabbage wedges, apple wedges, and sliced kielbasa to the bowl and toss until thoroughly coated.
  5. 5
    Transfer ingredients to the oiled sheet pan, placing every potato half cut-side down and laying cabbage wedges and apples flat against the metal surface.
  6. 6
    Roast at 450°F for 18 to 20 minutes without flipping, allowing potatoes to build a deep crust and cabbage tips to char.
  7. 7
    Whisk stone ground mustard, pure maple syrup, apple cider vinegar, and melted butter in a small bowl while the pan roasts to create the glaze.
  8. 8
    Remove sheet pan from oven, transfer roasted ingredients to a platter with a thin metal spatula, and finish with the stone ground mustard glaze.
Note

  • The stone ground glaze can be drizzled directly over the platter right before serving or served in a bowl on the side for dipping.
  • Tossing everything in a large bowl before spreading onto the sheet pan ensures even seasoning and mustard coverage on all sides.
Read it online: https://brinnerbites.com/recipe/sheet-pan-kielbasa-cabbage-and-apples/