I saw this recipe on Budget Bytes and knew I would love this super simple dinner. I’ve adjusted the recipe to suit our tastes and it is SO easy- all you do is slice everything, toss with oil, salt, and pepper, and roast until brown. Even my husband who doesn’t like cabbage ate the cabbage and said he likes it cooked this way- it gets a sweetness when roasted. We liked it even without the vinaigrette, but it is also good with some vinaigrette drizzled over everything.
MUSTARD VINAIGRETTE
-1/4 cup olive oil
-1/4 cup red wine vinegar
-2 Tbsp Dijon mustard
-1/4 tsp salt
-Freshly cracked pepper
ROASTED KIELBASA AND VEGETABLES
-1 lb turkey kielbasa or regular kielbasa, sliced
-1 lb baby red potatoes, sliced
-1 head cabbage, cored and sliced
-4 Tbsp olive oil
-Pinch of salt and pepper
-Handful chopped fresh parsley
In a small bowl whisk together the olive oil, red wine vinegar, mustard, salt, and freshly cracked pepper for the vinaigrette. Set the vinaigrette aside.
Toss sliced kielbasa and potatoes with 3 Tbsp of olive oil and spread onto a greased sheet pan. Spread cabbage slices onto the pan (you may need to use 2 pans to fit everything), then brush cabbage with 1 Tbsp olive oil. Sprinkle salt and pepper on top of everything.
Roast the kielbasa, potatoes, and cabbage at 400 for 20 minutes. Remove the baking sheet from the oven and carefully flip the kielbasa, potatoes, and cabbage pieces. (The cabbage may fall apart a bit when you flip it.) Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until everything is browned.
Remove the baking sheet from the oven and top with fresh chopped parsley and a drizzle of the mustard vinaigrette. Serve warm.
