One Pan: Sausage, Cabbage & Potatoes w/ Mustard Sauce

Happy New Year!

2020 was a challenging year.   A lot of cooking at home and trying to come up with simple, yet delicious dinners.  

I know how much you love those sheet pan dinners.   Makes life so easy.

This was a happy accident.  I had a half of a cabbage in the fridge and some little yellow potatoes waiting to throw out.

Good Italian sausage from the butcher is always in my freezer, so I knew what dinner would be.

I made a yummy mustard sauce to pour over the pan, and life is good.

You can use any sausage you like.  Turkey, chicken, vegan, whatever.  I use pork sausage with broccoli rabe made by a local butcher.  I use it sparingly.    

The recipe serves 2-3 people, so double the ingredients for 4, or if you want leftovers.  
You might need 2 pans if you are doubling because cabbage is so big and takes up a lot of room on the sheet pan!

Here is how I made it:

4 good quality sausage links, cut in half
1/2 head of cabbage, purple or green, cut into quarters (leave the stem in tact, so the cabbage stays together when cooking)
small yukon gold potatoes, cut in half (the smallest you can find)
kosher salt & pepper
olive oil

Mustard Sauce:  (this is key!) (adapted from the kitchn)

1 tbsp apple cider vinegar
1 tbsp grainy mustard
1 tbsp Dijon mustard
1 tbsp honey
1 tsp soy sauce
3 tbsp olive oil
sea salt & pepper

Whisk mustard sauce with a fork, and save for later.

On a parchment lined sheet pan, lay out the cabbage quarters and scatter the little potato halves around.    
Place the sausage halves in between the potatoes and cabbage.

Drizzle with olive oil and kosher salt.
Roast in a 450F oven for 30 minutes, turning everything over once after 15 min.

The idea is to get everything nice and crispy and you may need another 5 minutes, but mine is usually done in 25-30 minutes.

Transfer all this goodness to a platter, don't worry if the cabbage breaks apart when plating, it will do that...........

Drizzle the yummy mustard sauce all over the platter and serve.

I promise this will be your new favorite easy dinner!



serafinadellarosa said…
I bookmarked this because I know it's going to be good! That one with the sausage, white bean and cherry tom sheet pan dinner is also out of this world. I've served it many times.
Ciao Chow Linda said…
This is delicious. I made it after you posted it on Instagram and we loved it -- but I didn't have the exact ingredients for the sauce so I improvised without the soy sauce -- and it was still really good. Roasted cabbage and sausage are a great combo.
Anonymous said…
This sounds ideal for this time of year!
Thank you Stacey & best wishes!

Trigirlpink said…
Phew.. g’bye 2020, I am proud to say I did NOT purchase a toilet paper/2020 ornament for my tree this year. (eye roll) This looks yummy. Reminds me of a polish recipe.
Katie C. said…
Yum! Mustard sauce with roasted cabbage is delicious! I like the idea of pairing it with sausage and potatoes. This will go on the menu for next week. Sometimes I just need a reminder of something that I haven’t made in a while.
I made this delicious! Thank you!
Stephanie said…
Sheet pan dinners are the best and I think I've tried all of the ones you've suggested. They are so easy and everyone in my family loves roasted vegetables and mustard sauce. This is a winner.
Unknown said…
It’s in the oven as I write this, so 🤞🏻!!!
Jennifer said…
I've made this three times now. I've found that I prefer to add the sausage after cooking the cabbage and potatoes for about 10 minutes. It probably depends on the sausage you use - I've used artisanal sausage that I ordered online, fresh sausage from Whole Foods and cheap-o Italian sausage from the grocery store. It's been delicious any way - but I prefer to let the cabbage cook a bit before adding the sausage, which can get grainy and overcook before the cabbage has roasted to my liking. For the mustard sauce, I used Pommery Cognac mustard -and this was a really good choice. The mustard sauce is absolutely delicious, and the cabbage cooked with sausage develops such a great, roasted, caramelized flavor that I've come back to this recipe again and again. I'll look for other ways to use this fantastic mustard sauce, but will continue to use it routinely on the cabbage/potato/sausage bake. It's really one of the best, quick, easy meals I've tried.