Roasted Cabbage Potatoes and Sausage
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.
Servings 5
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.
Nutrition
Serving: 1½ cups (depending on the sausage brand) | Calories: 380kcal | Carbohydrates: 24g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 700mg | Fiber: 3.5g | Sugar: 3.5g
