Cabbage and Sausage Sheet Pan Dinner

Name: Cabbage and Sausage Sheet Pan Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 small head green cabbage, cut into 1-inch wedges; 1 pound smoked sausage, sliced into rounds; 1 pound baby potatoes, halved; 1 small onion, cut into wedges; 3 tablespoons olive oil; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Whole grain mustard, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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A sheet-pan dinner is only as easy as the person who cut everything decides to make it. Here, cabbage stays in 1-inch wedges, baby potatoes get halved, onion goes into wedges, and smoked sausage gets sliced into rounds so all four can survive the same 425°F oven without one ingredient turning to charcoal while another files for an extension. Olive oil, smoked paprika, garlic powder, salt, and pepper give the vegetables enough seasoning before the sausage even starts rendering into the pan.

The important part is space. Spread everything in a single layer and use a second pan if you need it, because crowded vegetables steam and steamed cabbage does not have the same story to tell. After 30 to 35 minutes, the potatoes should be tender, the sausage browned, and the cabbage deeply charred around the edges while still holding together through the core. Whole-grain mustard on the side cuts through the smoky sausage and roasted vegetables. It is one pan, a short ingredient list, and a very respectable dinner produced by arranging cabbage with enough breathing room—which, frankly, is more consideration than some people get at Thanksgiving.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 small head green cabbage, cut into 1-inch wedges
1 pound smoked sausage, sliced into rounds
1 pound baby potatoes, halved
1 small onion, cut into wedges
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Whole grain mustard, for serving

Instructions

1Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2Toss potatoes, cabbage wedges, and onion with olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer.
3Scatter sausage rounds among the vegetables.
4Roast 30 to 35 minutes, tossing once halfway, until the potatoes are tender, the sausage is browned, and the cabbage edges are charred.
5Serve with whole grain mustard on the side.

Nutrition Information

Estimated per serving: 1 of 4 servings.

520Calories

15 gProtein

27 gCarbohydrates

40 gTotal Fat

12 gSaturated Fat

4 gFiber

4 gTotal Sugars

1850 mgSodium

60 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Don't overcrowd the pan — the vegetables need space to roast, not steam. Use two pans if needed.
Leave the cabbage in wedges rather than shredding it. The wedges caramelize on the cut sides while staying tender inside.
The charred cabbage edges are the best part. Don't be afraid of some color.

Substitutions

smoked sausage → kielbasa or bratwurst Any pre-cooked sausage works. Raw sausage needs longer cook time.

green cabbage → red cabbage Red cabbage works but turns slightly purple when roasted. Tastes the same.

baby potatoes → sweet potatoes, cubed Sweet potatoes add natural sweetness that pairs well with the smoky sausage.

Storage Instructions

Refrigerate for up to 4 days. Reheat on a sheet pan at 400°F for 10 minutes to re-crisp.

Make Ahead

Prep all vegetables and store in bags in the fridge. Toss with oil and seasoning right before roasting.

Freezing

Freeze Cabbage and Sausage Sheet Pan Dinner only if you need longer storage: cool it promptly, pack it airtight in meal-size portions, and thaw it in the refrigerator. Reheat cooked leftovers thoroughly before serving.

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