This cabbage potatoes and sausage recipe is an easy sheet pan meal ready in about 30 minutes. Made with crisp, caramelized cabbage, tender potatoes, and savory sausage, it’s finished with lemon, herbs, and a sweet and tangy mustard drizzle for a well-rounded comfort food meal with a spring-inspired twist.
This recipe was first inspired by a roasted apple, cabbage, and bacon side dish from one of my favorite local spots. I knew it had the potential to be more than just a side. So, I turned it into a full sheet pan meal by adding baby potatoes, onion, and a heartier protein like sausage. I usually go with chicken apple sausage here, but the beauty of this recipe is how flexible it is. You can easily switch up the protein depending on what you have or who you’re feeding.
One Pan, Multiple Ways
Here are a few of my go-to ways to make this one-pan meal stretch and adapt:
- Mix it up: Swap half the sausage for 1 can of chickpeas (drained and dried) or diced tempeh. Toss the protein source with olive oil and the same spices. Then, add it to the dish during the last 20-25 minutes of cooking to heat through and crisp. Finish with a squeeze of lemon and an optional mustard drizzle to bring it all together.
- Make it a bowl: Serve warm straight from the sheet pan (don’t skip the mustard sauce), or enjoy leftovers the next day. Top with fresh herbs, avocado or yogurt, a little crunch (seeds or nuts), and something tangy like pickled onions.
- Repurpose for lunch or breakfast: Turn leftovers into a next-day cabbage bowl. Serve over quinoa or greens and drizzle with extra mustard sauce or tahini. Add avocado or a soft-boiled egg for a quick, balanced meal.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions!
- Potatoes – Red potatoes or new potatoes work best here, because they hold their shape, roast evenly, and get those crispy edges without falling apart. They also have a naturally creamy texture that pairs really well with the cabbage and sausage. Russet potatoes will also work, if needed, but the taste and texture will be different.
Pro-Tip: Cut the potatoes evenly. Aim for small, uniform pieces so they cook through at the same rate. Larger chunks will take longer and can throw off the timing.
- Cabbage – Green cabbage works best. Cut the cabbage into 1-2 inch pieces so it roasts and caramelizes instead of steaming.
- Red Onion – Substitute shallot for a slightly sweeter and milder taste.
- Oil – I use olive oil for a slightly peppery taste, but avocado oil will also work, adding omega fatty acids. Just be sure not to skip it! The oil helps everything roast evenly and creates the crisp, caramelized edges we want.
- Seasonings – Smoked paprika, Italian seasoning, garlic powder, salt, and pepper add a savory, herbaceous, slightly smoky taste to the veggies, pairing well with the sausage. If you love heat, feel free to add a dash of red pepper flakes or cayenne pepper, too!
- Lemon – I use both lemon juice and lemon zest to add a touch of brightness, balancing some of the fats.
- Sausage – Choose any regular or smoked sausage with a little bit of fat to promote browning and prevent dryness. Feel free to use a gluten-free, plant-based sausage if needed.
Pro-Tip: If using pre-cooked lean sausage such as turkey or chicken sausage, drizzle a little extra olive oil for better color.
- Mustard Sauce – This is optional, but I like to include it for an extra tangy, sweet, and savory taste. I combine Dijon mustard, honey, olive oil, lemon juice (or apple cider vinegar), salt, and pepper. Or, I use leftover creamy mustard sauce if I have it on hand.
Nutrition Tip: Want even more nutrients? Include extra veggies, like chopped asparagus or carrots.
How to Make Sheet Pan Cabbage Potatoes and Sausage
Before you begin, preheat the oven to 400°F and grease or line a large sheet pan with parchment paper.
- Season the veggies. Toss the veggies with oil, spices, lemon juice, and lemon zest, coating them evenly. Add up to 1 extra tablespoon of olive oil as needed if the veggies look dry or are unevenly coated.
Note: Alternatively, you can season everything together in one bowl (including the sausage) if you’re using a mild-flavored sausage. If your sausage has a stronger flavor, it’s best to add the sausage to the pan after the vegetables are spread out.
- Arrange the veggies. Spread the seasoned veggies in an even layer on a large sheet pan, and season with extra salt and pepper. Give the cabbage space. It may seem like a lot at first, but it cooks down significantly! Spread it out so the edges can caramelize instead of soften.
Note: Use a large sheet pan (or two). Overcrowding the pan will steam the vegetables instead of roasting them. If needed, divide everything between two pans for better caramelization.
- Add the sausage. Nestle the sliced sausage throughout the pan. If using pre-cooked sausage (including most chicken sausage), roast the potatoes and cabbage for 10 minutes first. Then, add the sausage. If using raw sausage, slice it into rounds and cook it from the start along with the veggies.
- Cook. Bake until the potatoes are fork-tender, the cabbage is lightly caramelized, and the sausage is cooked through, stirring halfway through.
Note: I like to broil at 500F for the last minute or two to achieve extra crispy potatoes and cabbage!
- Serve. Top the cabbage, sausage, and potatoes with fresh herbs and a squeeze of lemon juice. Then, drizzle the mustard sauce on top, if desired, and enjoy warm.
How to Store
Cabbage sausage and potatoes are best served right away while the veggies are still crisp. However, if needed, you can store leftovers in an airtight container in the refrigerator for up to 4 days.
I don’t recommend freezing leftovers, because the cabbage tends to become soggy.
To serve, reheat leftovers in a skillet over medium heat or in the oven at 350°F just until warmed through and crisp. Avoid the microwave! It softens the cabbage.
* See One Pan, Multiple Ways notes above for the next-day cabbage bowl.
More of Our Favorite
Gluten-Free Sheet Pan Recipes
Roasted Cabbage Potatoes and Sausage
- Total Time: 45
- Yield: 5 1x
- Diet: Dairy-Free, Gluten Free, Gluten-Free, Paleo
Description
This sheet pan cabbage, sausage, and potatoes is a fresh spring twist on an easy, budget-friendly dinner. A gluten-free meal ready in about 30 minutes, finished with a sweet and savory mustard drizzle.
Ingredients
- 1 lb (about 500 g) red potatoes, diced (~3 cups)
- 3–4 cups green cabbage, chopped into 1-2 inch pieces (about ½ medium head)
- 1 small red onion or shallot, sliced (about 1 cup)
- 2–3 tablespoon olive oil
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice + 1 teaspoon lemon zest
- Kosher salt and black pepper, to taste
- 14–16 oz mild Italian sausage (or chicken sausage), sliced ½ to 1 inch thick. (see notes if using precooked sausage)
- Optional add-ins: 1 cup asparagus pieces or carrots
Optional Mustard Drizzle – Whisk until smooth and set aside
- 1 tablespoon Dijon mustard
- 1–2 teaspoon honey (optional)
- 1 tablespoon olive oil
- 1–2 teaspoon fresh lemon juice or apple cider vinegar
- Pinch salt + black pepper
Instructions
- Preheat the oven to 400°F. Grease or line a large sheet pan with parchment paper.
- Season vegetables or everything together. Note: Seasoning everything together works best with mild sausage. For stronger-flavored sausage, add the sausage to the pan after the vegetables are spread out.
- In a large bowl, combine potatoes, cabbage, onion, and sliced sausage. Add 2 tablespoon olive oil, smoked paprika, Italian seasoning, garlic powder, lemon juice, and zest.
- Toss to coat evenly, adding up to 1 tablespoon more oil if needed. Spread in a single layer on a large sheet pan (use two if needed). Season with salt and pepper, placing some sausage cut-side down for crispier edges.
- Place the sheet pan on the center rack and bake for 15 minutes. Remove from the oven and use a spatula to gently flip and stir everything—turn the potatoes and cabbage so new sides are in contact with the pan and rotate the sausage pieces for even browning.
- Spread back into an even layer, then return to the oven and roast for another 15–20 minutes, until the potatoes are fork-tender, the cabbage edges are caramelized, and the sausage reaches 165°F.
- Optional – Broil at 500 F for the last 1 to 2 minutes for extra crispy potatoes and cabbage.
- Top with fresh herbs and an extra squeeze of lemon. Drizzle lightly with the mustard sauce just before serving, if using.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Prep Tips: Cut cabbage into 1–2 inch pieces so it roasts and caramelizes instead of steaming. Dice potatoes into small, even pieces (about ½–1 inch) for even cooking.
Sausage: If using pre-cooked sausage (including most chicken sausage), roast the potatoes and cabbage for 10 minutes first, then add the cooked sausage. If using raw sausage, slice into rounds and cook from the start. Choose sausage with a little fat for better browning (lean sausage may dry out).
Cooking Tip– If using pre-cooked lean sausage such as turkey or chicken sausage, drizzle a little extra olive oil for better color.
Storage: Reheat in a skillet or oven at 350°F until warmed through to help maintain texture. Avoid microwaving if possible, as it can soften the cabbage.
- Prep Time: 10
- Cook Time: 30-35
- Category: Main Dish, sheet pan meal
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups (depending on the sausage brand)
- Calories: 380 -400
- Sugar: 3.5 grams
- Sodium: 700 mg
- Fat: 18 – 20 grams
- Saturated Fat: 4 grams
- Carbohydrates: 24 grams
- Fiber: 3.5 grams
- Protein: 15 – 20 grams
- Cholesterol: 60-80 mg
This was so easy! I loved how crispy the cabbage turned out. We used smoked turkey sausage and paired it with honey mustard sauce that I had on hand.
I’m so glad you enjoyed it Joan! It’s such an easy delicious recipe. Turkey sausage works great!