I love the combination of smoked sausage, potatoes and cabbage no matter how it’s cooked. It’s just screams comfort food! While scrolling through Pinterest the other day, I came across a recipe that included sausage, potatoes and cabbage, and was served with a Mustard Vinaigrette. I hadn’t had anything like that vinaigrette before, but I had everything at home to make it, so I decided to give it a try.
The original recipe called for the Mustard Vinaigrette to be drizzled on at the end. I prepared my Sheet Pan Meal a little different than the original recipe, which added a couple of extra steps, but Hubby and I agreed it was well worth it. We loved this Sheet Pan Meal!
Notice this recipe calls for a half head of cabbage. The remaining cabbage will keep for several days if kept in a plastic bag. It can be chopped up and added to a pot of vegetable soup, like my Italian Soup. (Cabbage is not in the ingredient list, but it can still be added!) Or make my Copycat KFC Coleslaw. Or just saute it with some bacon for a yummy side dish.
Sheet Pan Smoked Sausage, Potato, Cabbage Dinner
Prep: 15 mins Cook: 45 mins Servings: 4
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp prepared mustard (I used Dijon)
- 1 medium clove garlic, crushed or 2 tsp minced
- 1/4 tsp salt
- 1/4 tsp pepper (I used course ground)
- 1 lb smoked sausage
- 2 medium-large potatoes (about 1 1/2 lb, I used Idaho potatoes)
- 1/2 head cabbage (1/2 of a 3 lb head)
- 1 Tbsp olive oil
- Salt and pepper to taste
For the Vinaigrette: Measure the vinaigrette ingredients into a jar with tight fitting lid. Shake hard to mix ingredients together well, or use an immersion blender. Set the jar aside.
Sheet Pan Directions
- Preheat the oven to 400ºF/205°C.
- Wash the potatoes well and cut into 1/4-inch round slices.
- Pour 1 Tbsp olive oil on a large rimmed baking sheet, using a basting brush to spread the oil on the baking sheet.
- Add the sliced potatoes to the baking sheet and then completely coat the slices with oil (from the baking sheet) with the brush and sprinkle salt and pepper over top of potatoes.
- Roast/Bake potato slices for 15 minutes.
- Cut the sausage into 1/4-inch thick round slices.
- Remove outer leaves of cabbage and rinse to clean. Cut half of the cabbage into 1″ thick slices, then cut each slice into two pieces.
- After the potatoes have cooked for 15 minutes, remove the baking sheet to turn the potatoes slices over, and then add the sausage pieces over the top.
- Arrange the cabbage pieces on the baking sheet between the sausage and potatoes, so they are laying flat on the baking sheet.
- Brush Mustard Vinaigrette on the sausage, potatoes and cabbage, then sprinkle salt and pepper over the top.
- Return the baking pan to the oven and continue roasting 20 minutes.
- Carefully remove the baking sheet from the oven and baste with the Mustard Vinaigrette, then flip the sausage, potatoes, and cabbage pieces over and baste again. (I like to pull cabbage leaves over the sausage pieces to keep the sausage from being overcooked)
- Return the baking sheet to the oven to roast for another 10 – 15 minutes, or until the potatoes and cabbage are tender and everything starts turning a little brown and crispy.
- Serve with the remaining Mustard Vinaigrette on the side, and a warm crusty bread.
Adapted from this recipe.
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Immersion blenders are perfect for making pudding, jello, gravy, sauces, shakes and baby food. It’s so much easier than digging out the mixer. I keep mine next to the stove, plugged in and ready to use.
Rimmed baking sheets are wonderful for sheet pan meals, roasting vegetables and homemade pizza. They are nice and sturdy, and the rim keeps the food from falling off the baking sheet.
We love these Copper Chef knives! They are wonderful for everything we need to cut in the kitchen.