One Pan Cabbage, Potatoes, and Sausage
One Pan Cabbage, Potatoes, and Sausage features smoky sausage and roasted veggies, all topped with creamy Dijonnaise sauce.
Servings: 4 servings
Cost: $12.10
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
Ingredients
- 1 pound baby gold potatoes halved
- 1/2 large yellow onion thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-3/4 cups baby carrots
- 3 tablespoons olive oil divided
- 1 (10-ounce) package shredded green cabbage see note 1
- 1 (13-ounce) package skinless smoked sausage cut into coins, see note 2
- Toppings as desired see note 3
Dijonnaise
- 1/4 cup whole-grain mustard
- 3 tablespoons mayo
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
Instructions
- Preheat oven to 400°F. Set out a 15×21-inch sheet pan. Make sure your sheet pan is large; if the ingredients are too crammed, timing will be a lot longer, and the texture and flavor will be affected.
- Halve or quarter the baby potatoes to get 1-inch pieces. Thinly slice half of a large yellow onion. In a small mixing bowl, stir together dried basil, dried oregano, garlic powder, paprika, onion powder, dried thyme, salt, and pepper to make a spice mix.
- Add potatoes, onion, and carrots to the sheet pan. Pour 2 tablespoons oil and half the seasoning mix on top. Toss well to coat, then space out and bake in the fully heated oven for 20 mins.
- After the first bake, remove the tray from the oven. Stir the veggies and push them to one side of the pan. On the empty side, add the sausage coins, cabbage, remaining seasoning mix, and the last tablespoon of olive oil. Mix well, then combine everything on the sheet pan, spreading the ingredients evenly. Avoid overlapping, as this can increase baking time and hinder browning and caramelization.
- Return the pan to the oven and bake for an additional 10–20 minutes, or until the veggies are roasted to your liking. For a crispier finish, broil for 1 minute, keeping a close eye to prevent burning. Once finished, remove from the oven and sprinkle with freshly grated Parmesan and garnish with fresh parsley.
- In a small bowl, combine all sauce ingredients with a pinch of salt and pepper. Mix well. Keep the sauce refrigerated until ready to serve. Drizzle the sauce over the dish upon serving and enjoy immediately!
Video
Notes
Note 1: If the store's out of angel hair coleslaw, just grab a head of cabbage, thinly slice, and tightly pack to measure. You'll need 2-1/2 cups.
Note 2: Pick up your favorite smoked sausage and slice it into thin coins. I'm all about beef for its rich flavor, but if you're looking for a healthier meal, a smoked turkey sausage is a tasty substitute.
Note 3: I like to get a block of Parmesan and grate it finely with a zester. This adds loads of flavor. I also add some finely chopped flat-leaf Italian parsley and it gives the meal some freshness.
Storage: Store in an airtight container in the fridge and use within a week.
Nutrition
Serving: 1serving | Calories: 590kcal | Carbohydrates: 35g | Protein: 16g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 1084mg | Potassium: 964mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7909IU | Vitamin C: 53mg | Calcium: 82mg | Iron: 3mg