What could be more satisfying on a chilly evening than a dinner of roasted sausage, potatoes, and cabbage topped with a mustard vinaigrette? This meal is one to fall back on. The ingredients are great if you just do grocery shopping once for the week; they’ll hold up until Friday.
Plus, the whole recipe just uses one pan and one bowl, meaning fewer dishes and less time spent on cooking. And of course, the leftovers keep well and make for a great lunch tomorrow or the day after — just make sure to only use the vinaigrette on the portion you’re planning to eat that day. What more could you ask of a staple weeknight meal?
Sausage and cabbage sheet pan
4
15 minutes
35 minutes
50 minutes
1/2 pound smoked sausage
½ pound fingerling potatoes
½ head green cabbage
4 cloves garlic
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 teaspoon thyme
Salt and pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 shallot, minced
Salt and pepper
Preheat the oven to 400F.
Slice the sausage and potatoes into ¼-inch rounds, and place them on a baking sheet lined with aluminum foil.
Slice the half cabbage in half again, and then into 1-inch pieces. Transfer to the baking sheet with the garlic cloves and drizzle everything with olive oil.
Add the herbs and season with salt and pepper before placing in the oven for 20 minutes.
Remove from the oven to flip everything over, then return to the oven for an additional 15 minutes, or until everything is crisp around the edges. Transfer to a serving dish.
In a small bowl, combine the remaining olive oil, red wine vinegar, lemon juice, Dijon mustard, shallot, salt and pepper, and whisk vigorously. Drizzle over the sausage and cabbage, and serve.