Sheet-Pan Kielbasa With Cabbage and Beans

By Ali Slagle

Published March 18, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Rating
5(3,789)
Comments
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This sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette comes together in about a half-hour. There are many different types of kielbasa, but the smoked version typically found at American grocery stores is horseshoe-shaped and, when roasted, tastes a little like pepperoni. Feel free to play around with substitutions: You can use green or red cabbage for the Savoy, though the leaves won’t get quite as frizzled and golden. Instead of dill, chives or parsley can bring freshness. Instead of shallot, use scallions, red-pepper flakes or grated garlic for sharp heat. Instead of mustard, you could use horseradish, chopped pickles or sauerkraut for briny acidity.

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Ingredients

Yield:4 servings

  • 1 medium Savoy cabbage (2 to 2 ½ pounds), cut through the root into 1-inch-thick wedges

  • ¼ cup extra-virgin olive oil, plus more for tossing the cabbage

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 8 ounces to 1 pound smoked kielbasa, diagonally sliced ¼-inch thick

  • ¼ cup red wine vinegar

  • ¼ cup finely chopped fresh dill

  • 1 shallot, finely chopped

  • 4 teaspoons 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)

42 grams carbs; 37 milligrams cholesterol; 497 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 14 grams fiber; 1087 milligrams sodium; 20 grams protein; 8 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.

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Ratings

5 out of 5
3,789 user ratings
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Comments

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!

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.

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.

Easy and delightful!

This was such an easy and delightful recipe. I used butter beans and followed another commenters advice to cook the cabbage a little longer than the kielbasa and add the beans at the end and let them sit in the over for a bit.

Jocelyn

Made with bratwurst instead of kielbasa. Highly recommend!

witch with a spoon

Easy to make, yummy to eat. agree with Dana and give the cabbage a 10 minute head start. a little too tart for me so i cut back on the vinegar a bit. next time i'd like to add another can of beans, they were good! enjoy!

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