Sheet-Pan Kielbasa With Cabbage and Beans
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1medium Savoy cabbage (2 to 2½ pounds), cut through the root into 1-inch-thick wedges
- ¼cup extra-virgin olive oil, plus more for tossing the cabbage
- Kosher salt (such as Diamond Crystal) and black pepper
- 8ounces to 1 pound smoked kielbasa, diagonally sliced ¼-inch thick
- ¼cup red wine vinegar
- ¼cup finely chopped fresh dill
- 1shallot, finely chopped
- 4teaspoons Dijon mustard
- 1(14-ounce) can white beans, such as great Northern or cannellini, drained and rinsed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
483 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 19 grams protein; 1073 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is deeply golden, 25 to 30 minutes.
- Step 2
Meanwhile, in a medium bowl, stir together ¼ cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
- Step 3
Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.
Private Notes
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Cooking Notes
Tasty Cabbage Fix
Very good. At 25 minutes the cabbage was perfect, but the kielbasa was a bit overcooked. I would cut the kielbasa thicker next time, say an inch thick instead of a half. Line the pan with aluminum foil to ease clean up.
Hermey
By happenstance came to same thoughts on salt on the kielbasa and cabbage (just pinches) and lining with foil for cleanup. Having done this several times now with what's on-hand, the dill is really a noticeable but subtle enhancement. For me, I pull the sheet at 25 min, spoon the beans and vinaigrette on top, then turn off the oven but put the sheet back in for 5 min before removing to serve - fantastic.
Jaimie
This was delicious aside from the fact that it was far too salty, so much so that it overpowered the flavor of the beans and dill entirely. I would only do a few turns of the salt grinder and at most do 1 tsp. It’s a shame because the flavor of the cabbage is so sweet and delicate. I would definitely make this again but far reducing the amount of salt in the beans.
Dana
Love every Ali Slagle recipe, this one included. After reading the comments, I settled on this approach, which worked well: - Gave the cabbage a 10-minute head start before adding the kielbasa. - Cut the salt in the bean dressing to 1 tsp. - Pulled out the pan at 25 minutes, turned off the oven, spooned the beans over the cabbage and kielbasa, and let it all sit in the warm turned-off oven for five minutes. Easy and delicious!
Ellen
This was absolutely delicious made as directed. It needed a little more time than 30 minutes, but not by much. The sausage snapped as you bit it, and the cabbage was cso sweet. No white beans, so I used garbanzos.
Good But Too Salty
We liked it but too salty. I thought 2 teaspoons of salt was too much so I went with only one teaspoon and it was still too much.
JB
Was so glad I heeded the suggestions of slicing the sausage on the bias, closer to 1.5", lowering the salt, and adding the bean mix to the pan for an extra 5 mins at the end -- it was delicious and a crowd-pleaser. Went a little heavy on the sausage and two nights later, warmed up leftovers in the oven, and it was even better then. *to the editors: I do think the 2 tsps should be addressed in the recipe... it's way too much, even for salt-lovers - a generous pinch is absolutely enough...
maggie h
This is a fantastic, easy recipe. Made once as written. Delicious. At peanut gallery’s request, made again subbing fresh lemon juice for vinegar and sautéed chicken sausage for kielbasa. Even better.
Robert
We tried adding half of the oil vinegar mixture on the cabbage adding caraway seeds on the cabbage and sausage after 10 minutes. The rest of the dressings was on the beans, which we added to the roasting pan with 10 minutes remaining. This brought out more taste to the cabbage and sausage.
Michelle Schwinghammer
We used plain green cabbage and veal bratwurst, and made our white beans from dried in the InstantPot. We opted to roast much bigger pieces (simply halved the sausages) and roasted at 400, turned out perfectly! Also, we doubled the dressing (while greatly reducing the salt recommended in it). Used the amount suggested to dress the beans, it soaked in, then we had more dressing for drizzling at the table. Served with a sprinkle of shaved parma at the table. So good!
Anita Zeno
pull the sheet at 25 min, spoon the beans and vinaigrette on top, then turn off the oven but put the sheet back in for 5 min before removing to serve slicing the sausage on the bias, closer to 1.5", lowering the salt
elena
any suggestions on a vegetarian substitute?
Janet
I did what others suggested: when the cabbage and sausage are done, turn off the oven, add the beans to the pan, and let it all warm for 5 minutes. This worked well for me.
Andrea
Who knew that cabbage could be so good? I used chicken andouille and basil because that's what I had. Really good, but would use kielbasa next time. Plan to cook cabbage a lot more like this.
Violet
For vegan/vegetarian alternative, use Beyond Brat (made by Beyond Burger). 1 of 3 in our family is vegan, so I use a big 1/2 sheet and fold aluminum foil into a divider in the middle. Kielbasa on one side, vegan sausage on the other!
S
All the cabbage was burned, at 430 degrees.
PShark
Cooked at 425 because oven runs hot (and still getting used to it). Loved this. When I make again, I will do the following: Cut kielbasa into 1/2 moon shapes. Mine was a bit too thick. Cut cabbage a bit thinner than 1 inch. Ease up on the red wine vinegar in the bean dressing.
Hilary
Followed several of the comments (less salt dressed cabbage with the beans in the oven) this was an easy weeknight meal. Will absolutely make again.
Brooke Klisch
This is a wonderful recipe! A couple of suggestions: Disregard suggested salt and just add salt to taste. Add chopped apples to the mix to bring sweetness and balance out the tanginess of the dressing. I also baked super lemony small potato wedges on the side and then tossed them back onto the pan before adding the dressed/viniagrette beans. Also added shaved parmesan over top for saltiness! Made this a well-balanced, light but hearty meal. Thank you Ali!
Really Good And Easy
Really good and easy. I didn't have dill, so substituted tarragon and it was delicious. Also added parmesan cheese per another reader's suggestion. Great addition.
texas forever
These ‘basas kieled as an easy dinner
Steffanie Strathdee
If you don't like dill or don't have it on hand, you can substitute fennel fronds. Where I live in SoCal, fennel grows like a weed and it is easily foraged. I make the dressing in the early afternoon and let sit on the counter to let the flavors meld. We serve this with some crusty bread to sop up the sauce. Leftovers are great, if you have any left!
mc
people arent lying this is sum is greater than it’s parts. super simple super delicious. the sweetness of the cabbage tastes so good with the kielbasa and the creaminess of the beans adds so much with texture and flavor. will be making this again.
CLHK
This recipe is an anomaly. Such bland, unimpressive ingredients that somehow morph into an amazing culinary creation, worthy of company that is EVEN BETTER the following day! Make the bean salad slightly ahead and let it macerate. Use some of the oil from that salad to help coat the cabbage. Add sausage 10 mins in. Added some thin sliced onion and apple just because. Will add Brussels sprouts next time.
sam
Lowered the salt to less than 1/2 tsp in total and pre-roasted the cabbage for 10 mins as suggested by others. Fantastically good!
sue
Made this with 1 lb. uncooked, unsmoked kielbasa, one head of green cabbage, and 2 pounds of brussels sprouts, halved. Divided between two oiled sheet pans, cut each kielbasa into seven or eight small pieces. scattered over vegetables along with 15 cloves of slivered garlic, salt and pepper, a little olive oil. Baked at 450° for 30 minutes, rotating pans and turning over kielbasa halfway. Added an additional can of beans and more dill to oil mixture. Return to oven for 10 minutes.
Becca
Delicious. My husband added some hot sauce to his and we both slopped up larger than life servings.
rb
White wine vinegar, parsley, and tarragon with a mere pinch of salt in the vinaigrette. Good combination and lovely cabbage. If using veggie sausage, 10 minutes in the oven is plenty.
Brett
As one reader suggested, I added the beans to the sheet pan mix for the last five minutes. I forgot to add salt to the bean dressing, but we didn't miss it. Perfect blend of flavors and textures!
amie
Pretty good. Per other reviewers, I added no salt at all and that was fine. Used reviewer's suggestion to pour the beans/sauce on a few minutes before removing from oven and that was a good idea too. Needs more mustard though.
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