Cabbage and Sausage Sheet Pan

Name: Cabbage and Sausage Sheet Pan
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 lb Yukon gold potatoes (peeled and cut into 3/4-inch cubes); 1 small head green cabbage (cut into 1-inch pieces); 1/2 tsp kosher salt; 12 oz smoked kielbasa (sliced into coins); 1 red apple (cubed); Freshly ground black pepper; Fresh dill and sour cream for serving (optional); 1 large shallot (thinly sliced); 3 tbsp olive oil; 2 tbsp apple cider vinegar (plus more for servings); 2 tbsp maple syrup; 1 1/2 tbsp tbsp whole grain dijon mustard; 1 1/2 tsp smoked paprika

Cabbage, kielbasa sausage, yukon gold potatoes and apple all roast on the same sheet pan with a sweet and savory maple dijon vinaigrette. Perfect for a simple fall or winter dinner in under an hour.

By Elaine Skiadas

On Oct 22, 2026

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Cabbage, kielbasa sausage, yukon gold potatoes and apple all roast on the same sheet pan with a sweet and savory maple dijon vinaigrette. Perfect for a simple fall or winter dinner in under an hour.

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Why you’ll love this recipe

This Cabbage and Sausage Sheet Pan took a few tries to get right, I even had my mom test it. Thanks mom.

But I think we finally nailed it. Here’s why I think you’ll like it:

A two-stage bake that fixes the usual problem. Steaming the cabbage and potatoes under foil before adding the sausage, apple and vinaigrette makes it so everything finishes at the same time.
Cozy fall flavors: Smoked sausage, apple, maple syrup and dijon mustard. It’s like if One Direction never broke up.
Mostly hands-off. About 10-15ish minutes of prep, then the oven does the rest.
One pan, a full and balanced dinner. Protein, potatoes and veggies all cook together.

I hope you love it, happy cooking!

Ingredients

Yukon gold potatoes. Creamy, buttery, their texture holds up well to roasting. Cut the taters into even 3/4-inch cubes so they’re done cooking at the same time as the cabbage. Red potatoes work too.

Green cabbage. Cut into 1-inch pieces, the layers separate and the thin edges caramelize. A small head looks like a lot, but it shrinks down considerably.

Kosher salt. Salting the cabbage before it bakes draws out moisture and helps it soften under the foil.

Smoked kielbasa sausage. Kielbasa is already fully cooked, so it only needs to heat through and get crispy. That’s why it goes in for the second bake. Use pork, chicken or turkey kielbasa.

Red apple. Choose a firm, crisp variety like Gala so the cubes hold their shape. There’s no need to peel it.

Black pepper. Freshly ground, to taste.

Shallot. Sliced thin, it softens and sweetens in the oven. Half a small red onion is the closest swap.

Olive oil. Carries the vinaigrette and helps everything brown and caramelize.

Apple cider vinegar. It gives the vinaigrette its tang and goes along with out fall flavor theme. A splash at the end brings out all the flavors of the finished dish.

Maple syrup. Balances the vinegar and mustard and helps the cabbage caramelize. Use pure maple syrup, not pancake syrup.

Whole grain Dijon mustard. Mustard helps the oil and vinegar hold together as a dressing. The whole seeds add texture. Smooth Dijon works if that’s what you have.

Smoked paprika. Smoky flavor that matches the kielbasa. Sweet paprika won’t give the same effect.

Fresh dill and sour cream. For serving. The cool, tangy sour cream and fresh dill contrast with the warm, rich pan. Greek yogurt can replace the sour cream.

Cabbage and Sausage Sheet Pan Ingredients

How to make Cabbage and Sausage Sheet Pan with Apples

Step 1: Prep the pan. Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper.

Recipe tip: If you don’t have a large enough sheet pan, use two. But mix everything up. Don’t do the cabbage on one, potatoes and sausage on the other—the flavors won’t blend as well. Also switch the oven to convection mode (fan on) if possible so everything crisps up evenly.

Step 2: Steam the potatoes and cabbage. Toss the potatoes and cabbage with the salt and spread them in an even layer. The pan will look pretty full, and that’s fine. Cover tightly with foil and bake for 20–25 minutes, until a fork slides easily into the potatoes and the cabbage has wilted slightly.

Step 3: Make the vinaigrette. While the veg bakes, stir together the shallot, olive oil, apple cider vinegar, maple syrup, mustard and smoked paprika.

Step 4: Add the sausage, apple and vinaigrette. Carefully remove the foil, opening it away from you so the steam doesn’t hit your face. Add the kielbasa and apple, pour the vinaigrette over everything and toss to coat. Spread it back into an even layer.

Step 5: Roast until caramelized. Return the pan to the oven, uncovered, for another 20–25 minutes. It’s done when the cabbage edges are deep golden and the sausage and potatoes are crisp in spots. Check halfway through. If the edges are browning too fast, give everything a stir.

Step 6: Finish and serve. Season with black pepper and scatter fresh dill over the top. Serve with a spoonful of sour cream and a splash more apple cider vinegar.

Storage + Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. Keep the sour cream and dill separate and add them when serving.

Reheat on a sheet pan at 400°F or in an air fryer until hot, about 8–10 minutes. This brings back some of the crispness. The microwave works but leaves the potatoes and cabbage soft.

This one doesn’t freeze well. The potatoes and apples turn mealy once thawed.

Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later

About Elaine Skiadas

I am a recipe developer, cookbook author, food photographer and founder of the recipe blog, Wandering Chickpea where I share easy, healthy recipes for busy people that love good food.